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.