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Carrot Cake
  • Prep 20 min
  • Total 1 hr 5 min
  • Servings 12

Try this classic cake recipe, and you’ll make it a permanent addition to your collection! ...MORE+ LESS-

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

Steps

Hide Images
  • 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 Facts

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
Cholesterol
55mg
18%
Sodium
230mg
10%
Potassium
170mg
5%
Total Carbohydrate
46g
15%
Dietary Fiber
2g
9%
Sugars
27g
Protein
6g
% 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.
More About This Recipe
  • Though you’ll definitely find varying opinions in the raisins-or-no-raisins debate, it’s a true challenge to find someone who doesn’t love classic carrot cake. Whether you’re serving it up for a springtime brunch or a sweet weeknight surprise, carrot cake is always guaranteed to please. This timeless, made-from-scratch version is fluffy without sacrificing moisture and gets topped with an irresistibly sweet-and-tangy cream cheese frosting. Once you’ve learned how to make this cake, you’ll bake it time and time again. Or, if you’re an adventurous baker, consider this the starting point — from here you can go on to try scores of carrot cake recipes that feature clever plays on classic flavors.

© 2018 ®/TM General Mills All Rights Reserved

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