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Carrot Cake with Cream Cheese Frosting

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  • Prep 30 min
  • Total 1 hr 10 min
  • Servings 12
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Crushed pineapple is the secret to this incredibly moist and delicious cake.
Created Aug 25, 2009
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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

  • 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 1
    Tip: For an easy and decorative touch, try garnishing cake with a sprinkling of dried cranberries and raisins.

Nutrition Information

700 Calories, 37g Total Fat, 7g Protein, 86g Total Carbs, 66g Sugars

Nutrition Facts

Serving Size: 12
Calories
700
Total Fat
37g
Saturated Fat
10g
Trans Fat
0g
Cholesterol
85mg
Sodium
320mg
13%
Total Carbs
86g
Dietary Fiber
2g
Sugars
66g
Protein
7g
% Daily Value*:
Vitamin A
80
80%
Calcium
6
6%
Iron
10
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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