Carrot Cake

Carrot Cake

Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Prep Time

20

Minutes

Total Time

1:05

Hr:Mins

Makes

12 to 16

servings

Cake
1 1/2
cups granulated sugar
1
cup vegetable oil
3
eggs
2
cups Gold Medal® all-purpose flour
2
teaspoons ground cinnamon
1
teaspoon baking soda
1
teaspoon vanilla
1/2
teaspoon salt
3
cups shredded carrots (5 medium)
1
cup coarsely chopped walnuts
Cream Cheese Frosting
1
package (8 oz) cream cheese, softened
1/4
cup butter or margarine, softened
2
to 3 teaspoons milk
1
teaspoon vanilla
4
cups powdered sugar
Nutmeg, if desired
  1. Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
  2. Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
  3. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.
Makes 12 to 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.
Time Saver
Save yourself time by using a 16-ounce container of Betty Crocker® Rich & Creamy cream cheese frosting instead of the from-scratch recipe.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 440
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 3 1/2g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 230mg;
  • Total Carbohydrate 46g
    • (Dietary Fiber 2g,
    • Sugars 27g),
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 1 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.