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Carrot Cake with Cream Cheese Frosting

carrot cake with cream cheese frosting Dessert
Carrot Cake with Cream Cheese Frosting
  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 12
  • Pinterest
    9
  • Print
    86
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Crushed pineapple is the secret to this incredibly moist and delicious cake. ...MORE + LESS -

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist French Vanilla, Golden or White Cake Mix
2 tsp (10 mL) ground cinnamon
3/4 cup (175 mL) vegetable oil
3 eggs
3 cups (750 mL) shredded carrot
1/2 cup (125 mL) crushed pineapple, drained
1 cup (250 mL) dried cranberries
1/2 cup (120 mL) each, chopped walnuts and raisins
1 tub (340 g) Betty Crocker* Whipped Cream Cheese Frosting

Steps

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  • 1
    Heat oven to 350°F (180°C). Lightly grease or spray bottom only of one 9x13-inch (23x33 cm) rectangular pan or two 8-inch (22 cm) round pans.
  • 2
    In large bowl, combine cake mix and ground cinnamon. Add vegetable oil and eggs and beat according to package directions. Gently fold in shredded carrot and crushed pineapple. If using, gently stir in dried cranberries or walnuts and raisins.
  • 3
    Spoon batter into prepared pan(s), distributing evenly. Bake for 35 to 40 minutes in rectangular pan, 30 to 35 minutes if using round pans, or until a toothpick inserted in centre comes out clean.
  • 4
    Cool in pan on wire rack for 10 minutes. Remove from pan and cool completely before frosting.

Expert Tips

  • Tip: For an easy and decorative touch, try garnishing cake with a sprinkling of dried cranberries and raisins.

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
700
% Daily Value
Total Fat
37
Saturated Fat
10
Trans Fat
0
Cholesterol
85
Sodium
32013
Dietary Fiber
2
Sugars
66
Protein
7
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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