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Carrot Cake with Cream Cheese Frosting

A delectable cream cheese frosting is the finishing touch on classic carrot cake.

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  • prep time 30 min
  • total time 2 hr 25 min
  • ingredients 16
  • servings 12
 

Ingredients

Cake

1 1/2
cups granulated sugar
1
cup vegetable oil
3
eggs
2
cups 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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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

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Expert Tips

Turn this into Zucchini Cake by using 3 cups of shredded zucchini (about 1 1/2 medium) instead of the carrots.

Look for bags of shredded carrots in the produce aisle of your grocery store.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
700
(
Calories from Fat
330),
% Daily Value
Total Fat
37g
37%
(Saturated Fat
10g,
10%
Trans Fat
0g
0%
),
Cholesterol
85mg
85%;
Sodium
320mg
320%;
Total Carbohydrate
86g
86%
(Dietary Fiber
2g
2%
  Sugars
66g
66%
),
Protein
7g
7%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
0%;
Calcium
6%;
Iron
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 Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.