Carrot Cake

CARROT CAKE

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20 min Prep
1 hr 5 min Total
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12 Servings

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Try this classic cake recipe, and you’ll make it a permanent addition to your collection!

Ingredient List
    Cake
  • Small check mark in a circle icon1 1/2 cups granulated sugar
  • Small check mark in a circle icon1 cup vegetable oil
  • Small check mark in a circle icon3 eggs
  • Small check mark in a circle icon2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon2 teaspoons ground cinnamon
  • Small check mark in a circle icon1 teaspoon baking soda
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon3 cups shredded carrots (5 medium)
  • Small check mark in a circle icon1 cup coarsely chopped walnuts
    Cream Cheese Frosting
  • Small check mark in a circle icon1 package (8 oz) cream cheese, softened
  • Small check mark in a circle icon1/4 cup butter or margarine, softened
  • Small check mark in a circle icon2 to 3 teaspoons milk
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon4 cups powdered sugar
  • Small check mark in a circle icon Nutmeg, if desired
Preparation
  1. 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).
  2. 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.
  3. 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.

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