Bakery-Style Carrot Cake

• 1 pkg. (2-layer size) carrot cake mix
• 1 container (16 oz.) ready-to-spread cream cheese frosting
• 1 cup thawed COOL WHIP Whipped Topping
• 1 cup finely chopped PLANTERS Walnuts

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely.
3. Remove from pan; cut crosswise in half.
4. Spoon frosting into medium bowl.
5. Add COOL WHIP; whisk until blended.
6. Place 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture.
7. Cover with remaining cake half, top side up.
8. Spread top and sides of cake with remaining COOL WHIP mixture.
9. Press nuts into sides of cake.

carrot cake, ready, walnuts

Taken from www.kraftrecipes.com/recipes/bakery-style-carrot-cake-138218.aspx (may not work)