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Carrot Cake with Cream Cheese Frosting

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Carrot Cake with Cream Cheese Frosting
  • Prep 30 min
  • Total 2 hr 25 min
  • Ingredients 16
  • Servings 12
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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 baking powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 3 cups shredded carrots (5 medium)
  • 1 cup coarsely chopped nuts

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

Directions

  • 1
    Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
  • 2
    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, baking powder, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 4
    In medium bowl, beat cream cheese, butter, milk and 1 teaspoon 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 cake. Store covered in refrigerator.

Expert Tips

  • tip 1
    Turn this into Zucchini Cake by using 3 cups of shredded zucchini (about 1 1/2 medium) instead of the carrots.
  • tip 2
    Look for bags of shredded carrots in the produce aisle of your grocery store.

Nutrition Information

700 Calories, 37g Total Fat, 7g Protein, 86g Total Carbohydrate, 66g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
700
Calories from Fat
330
Total Fat
37g
56%
Saturated Fat
10g
51%
Trans Fat
0g
Cholesterol
85mg
28%
Sodium
320mg
13%
Potassium
200mg
6%
Total Carbohydrate
86g
29%
Dietary Fiber
2g
9%
Sugars
66g
Protein
7g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 4 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 7 Fat;
Carbohydrate Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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