Prepare cake batter as directed.
Stir in carrots, pineapple, and 3/4 cup nuts.
Pour into 2 9" square pans sprayed with cooking spray.
Bake 25 to 30 min until toothpick comes out clean.
Cool cakes in pan 10 min.
Invert onto racks and cool completely.
Beat cream cheese and sugar in large bowl until blended.
Whisk in cool whip.
Stack cake layers on plate, spreading frosting between layers, ontop and sides.
Sprinkle with remaining nuts.
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