Gallery

Recipe Summary

prep:
25 mins
bake:
18 mins
total:
43 mins
Advertisement

Ingredients

Cake
Filling

Directions

Cake
  • Heat oven to 350°. Coat two
    13 x 9 x 2-inch baking pans with nonstick
    cooking spray. Line pan bottoms with
    parchment or wax paper; coat paper with spray.

    Advertisement
  • Prepare cake mix according to package
    directions with oil, eggs and 1 1/3 cups
    water. Fold in grated carrot. Divide
    evenly between prepared pans and spread
    level. Bake at 350° for 18 minutes or until
    dry to the touch and cakes have pulled
    slightly away from edges of pans. Cool in
    pans for 10 minutes, then invert onto wire
    racks and remove paper.

Filling
  • In a medium bowl, beat
    Neufchâtel, 3/4 cup of the cream and
    1/4 cup of the sugar until smooth and
    fluffy. Beat in vanilla extract.

  • In a separate bowl, beat remaining
    1/4 cup cream and remaining 1 tsp sugar
    to medium-stiff peaks.

  • Cut 16 rounds of cake with a 21/2-inch
    cookie cutter. Cut 8 rounds with a 23/4-inch
    cutter (keep cuts close together in order
    to fit). Place one 21/2-inch round into
    bottom of a jar, compressing with fingers
    to fit. Spread with 2 tbsp of the cream
    cheese filling and 2 tsp of the coarsely
    chopped nuts. Repeat layering with a
    second 21/2-inch cake layer, 2 tbsp of the
    cream cheese and 2 tsp of the nuts. Top
    with one 23/4-inch cake layer. Repeat
    process in other jars with remaining cake
    rounds and most of the remaining cream
    cheese filling and nuts. Fold remaining
    cream cheese filling (about 1/3 cup) into
    whipped cream. Top each jar with 2 tbsp
    of the whipped cream mixture and
    sprinkle with a few nuts to garnish.

Nutrition Facts

644 calories; fat 38g; cholesterol 140mg; saturated fat 14g; carbohydrates 68g; insoluble fiber 1g; protein 9g; sodium 650mg.
Advertisement
Advertisement