Morning Glory Carrot Cake

With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!

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  • prep time 30 min
  • total time 3 hr 10 min
  • ingredients 15
  • servings 15
 

Ingredients

Cake

1
box yellow cake mix
3
tablespoons whole wheat flour
1 1/4
cups water
1/2
cup vegetable oil
4
eggs
1 1/2
teaspoons ground cinnamon
1/4
teaspoon ground nutmeg
2 1/2
cups finely shredded carrots (about 5 medium)
1/3
cup raisins
1/3
cup chopped walnuts

Frosting

3
cups powdered sugar
1
package (8 oz) cream cheese, softened
2
tablespoons butter or margarine, softened
1
teaspoon vanilla
3/4
cup flaked coconut, toasted*

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2 In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
  • 3 Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  • 4 In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.
  • 1 Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
  • 2 In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
  • 3 Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
  • 4 In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

*To toast coconut, spread in ungreased shallow pan and bake at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown.

Not a fan of raisins? Omit them and increase the chopped walnuts to 2/3 cup.

Instead of making your own frosting, use 1 container of cream cheese frosting.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
8g,
8%
Trans Fat
0g
0%
),
Cholesterol
75mg
75%;
Sodium
310mg
310%;
Total Carbohydrate
57g
57%
(Dietary Fiber
1g
1%
  Sugars
41g
41%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
0%;
Calcium
10%;
Iron
6%;
Exchanges:
0 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 1/2 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.