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Carrot Cake

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

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( 133 Ratings)

133 Ratings

5 Stars 57%

4 Stars 19%

3 Stars

2 Stars

1 Stars

Member Reviews ( 16 )

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Prep Time 20 min
Total Time 1 hr 5 min
Servings 12

Ingredients

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

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Directions

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. Store in refrigerator.

EXPERT TIPS

Expert Tips

Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.

Save yourself time by using a 16-ounce container of Betty Crocker® Rich & Creamy cream cheese frosting instead of the from-scratch recipe.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 240),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 230mg; 230%;
Total Carbohydrate: 46g; 46%
(Dietary Fiber 2g 2% Sugars 27g 27% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 100%;
Vitamin C: 2%;
Calcium: 4%;
Iron: 10%;

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 16 Reviews View All

Posted 4/3/2013 6:49:58 PM REPORT ABUSE brittster15 said:

Rating:

"this is the best cake I have ever had," actual quote during easter dessert.

This reply was: Helpful Inspiring

Posted 2/15/2013 7:24:03 PM REPORT ABUSE dinasmith said:

Rating:

This cake is wonderful. My neighbor stated that he wasn't one for carrot cake, but after trying this one, he said he was wrong. Highly recommended! Glad to have found it.

This reply was: Helpful Inspiring