Carrot Cake

1 pkg. (15.6 oz.) carrot quick bread mix
2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1-1/2 tsp. vanilla, divided
2 pkgs. (8 oz. each) Philadelphia Cream Cheese, softened
1/2 cup sugar
2 eggs

Prepare bread mix as directed on package. Stir in cinnamon, nutmeg and 1
teaspoon vanilla. Spread batter in greased 13x9-inch baking pan.

Mix cream cheese, sugar and 1/2 teaspoon vanilla until well blended. Blend
in eggs. Pour over batter in pan; cut through batter with knife several
times for marble effect.

Bake at 350 F 35 to 40 minutes or until cream cheese mixture is lightly
browned. Cool in pan on wire rack. Cut into squares.

Makes 20 squares

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe created by Kraft Foods.