Quick Layered Carrot Cake

• 1 pkg. (2-layer size) carrot cake mix
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 2 Tbsp. butter, softened
• 1 tsp. vanilla
• 2 cups icing sugar

1. Heat oven to 350F.
2. Prepare cake batter as directed on package; pour into parchment-lined 15x10x1-inch pan.
3. Bake 18 to 20 min.
4. or until toothpick inserted in centre comes out clean.
5. Cool completely.
6. Beat cream cheese and butter in large bowl with mixer until creamy.
7. Blend in vanilla.
8. Gradually add sugar, beating well after each addition.
9. Cut cake lengthwise, then crosswise in half.
10. Stack cake layers on plate, spreading cream cheese frosting between layers and on top of cake.

carrot cake, cream cheese, butter, vanilla, icing sugar

Taken from www.kraftrecipes.com/recipes/quick-layered-carrot-cake-178179.aspx (may not work)