Carrot Cake with Cream Cheese Frosting

(9)
7 reviews.
  • 30 min prep time
  • 2 hr 25 min total time
  • 16 ingredients
  • 12 servings

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

Directions

  1. 1 Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening or cooking spray; lightly flour.
  2. 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. 3 Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  4. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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