This recipe comes from a Miracle Whip label that was published in 1992 and found in a large collection. Recipe is typed below along with a scanned copy.

EASY CARROT CAKE
Prep time: 25 min.
Cooking time: 35 min.

CAKE

1 1/4 cups MIRACLE WHIP Salad Dressing
1 package (2-layer size) yellow cake mix
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts

FROSTING

1 package (8 ounces) PHILADELPHIA BRAND Cream Cheese, softened
1 tablespoon vanilla
3 to 3 1/2 cups sifted powdered sugar

Cake: Heat oven to 350°F. Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed with electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13×9-inch baking pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely. Frosting: Beat cream cheese and vanilla at medium speed with electric mixer until well blended. Gradually add sugar, beating until light and fluffy. Frost cake. Makes 10 to 12 servings. Variation: Substitute 1 container (16 ounces) ready-to-spread cream cheese frosting for frosting recipe.