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Carrot Cake

 161 Ratings
41 Comments
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 12
  • Save
    2K
  • Pinterest
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  • Print
    14K

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

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
Nutmeg, if desired

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. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
% Daily Value
Total Fat
26g
40%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
0%
Cholesterol
55mg
18%
Sodium
230mg
10%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
27g
27%
Protein
6g
6%
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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