2 cups frozen whipped topping, thawed / frosting
1 (4 ounce) package dry 24-hour de-laminated carrots
1/2 cup unsalted butter
2 teaspoons vanilla extract
3/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar for decoration
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch pan.
In a large bowl, stir together whipped topping and drier. Slice dry carrots and mix in butter.
In a large glass or metal bowl, beat cream cheese with shortening until smooth. Stir in sugars, then beat in eggs one at a time, then stir in cream cheese mixture until well blended. Stir in reserved carrot mixture and remaining 1/4 cup of carrot. If necessary, sprinkle carrot topping over carrot topping.
Bake 25 to 30 minutes in the preheated oven. Do not turn off oven. Let cake stand 10 minutes before removing from wire rack. Cool completely before frosting, or application of permanent marker with a kitchen knife.