Carrot Cake

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

By Betty Crocker Kitchens

December 12, 2017

Cake

1 1/2

cups granulated sugar

cup vegetable oil

eggs

cups Gold Medal™ all-purpose flour

teaspoons ground cinnamon

teaspoon baking soda

teaspoon vanilla

1/2

teaspoon salt

cups shredded carrots (5 medium)

cup coarsely chopped walnuts

package (8 oz) cream cheese, softened

1/4

cup butter or margarine, softened

to 3 teaspoons milk

teaspoon vanilla

cups powdered sugar

Nutmeg, if desired

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.

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.

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;

*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.