Pumpkin-Carrot Cake with Brown Sugar Icing

• 1 pkg. (2-layer size) carrot cake mix
• 1 cup hot water
• 1 cup canned pumpkin
• 1/4 cup oil
• 3 eggs
• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup packed dark brown sugar
• 2 cups thawed Cool Whip Whipped Topping
• 2 cinnamon sticks

1. Heat oven to 350 degrees F.
2. Mix contents of carrot/raisin packet from cake mix package with hot water in large bowl; let stand 10 min.
3. Add cake mix, pumpkin, oil and eggs; beat with mixer until blended.
4. Pour into 2 greased and floured 9-inch pans.
5. Bake 30 to 35 min.
6. or until toothpick inserted in centres comes out clean.
7. Cool cakes in pans 10 min.
8. Remove from pans to wire racks; cool cakes completely.
9. Beat cream cheese and sugar in large bowl with mixer until blended.
10. Whisk in Cool Whip.
11. Stack cake layers on plate, filling and frosting layers with cream cheese icing.
12. Garnish with cinnamon sticks.

carrot cake, water, pumpkin, oil, eggs, cream cheese, brown sugar, topping, cinnamon sticks

Taken from www.kraftrecipes.com/recipes/pumpkin-carrot-cake-brown-sugar-icing-119033.aspx (may not work)