Carrot Cake
- 20 Minutes Prep1 Hour 5 Minutes Total
- 12 Servings
- 440 Calories per Serving
Try this classic cake recipe, and you’ll make it a permanent addition to your collection!
Ingredient List
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
Preparation
- 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).
- 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.
- 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.
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
Servings: 12
Serving size: 1 Serving
Amount per serving (Calories ): 440
| Food component / Nutrient | Amount | % Daily Value* |
|---|---|---|
| Total Fat | 26g | 40% |
| Saturated Fat | 3&½g | 18% |
| Trans Fat | 0g | % Value not available |
| Cholesterol | 55mg | 18% |
| Sodium | 230mg | 10% |
| Total Carbohydrate | 46g | 15% |
| Dietary Fiber | 2g | 9% |
| Soluble Fiber | 0g | % Value not available |
| Sugars | 27g | % Value not available |
| Protein | 6g | % Value not available |
| Vitamin D | Value not available | 0% |
| Vitamin E | Value not available | 10% |
| Calcium | Value not available | 4% |
| Iron | Value not available | 10% |
| Potassium | 170mg | 5% |
| Thiamin | Value not available | 15% |
| Riboflavin | Value not available | 10% |
| Niacin | Value not available | 8% |
| Vitamin B6 | Value not available | 6% |
| Vitamin B12 | Value not available | 2% |
| Pantothenic Acid | Value not available | 4% |
| Phosphorus | Value not available | 10% |
| Magnesium | Value not available | 6% |
| Zinc | Value not available | 4% |
| Manganese | Value not available | 30% |
| Selenium | Value not available | 15% |
| Copper | Value not available | 10% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
Exchanges
- Starch 2,
- Fruit 0,
- Other Carbohydrate 1,
- Skim Milk 0,
- Low-Fat Milk 0,
- Milk 0,
- Vegetable 0,
- Very Lean Meat 0,
- Lean Meat 0,
- Medium-Fat Meat 0,
- High-Fat Meat 0,
- Fat 5,
- Fruits NC†, NC indicates a nutritional value has not been calculated,
- Vegetables NC†,
- Grains NC†,
- Meat & Beans NC†,
- Dairy NC†,
- Fats & Oils NC†
† NC indicates a nutritional value has not been calculated, which is typically due to either insufficient nutritional data for an ingredient or an incomplete analysis.
Carbohydrate Choice
- Choices per serving3
