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. www.backofthebox.com Home Page This recipe created by Kraft Foods.