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! ...MORE + LESS -

1 pkg Betty Crocker* SuperMoist* Golden Cake Mix

1/3 cup (75 mL) whole wheat flour

1 cup (250 mL) water

1/3 cup (75 mL) canola oil

1 tsp (5 mL) ground cinnamon

1/4 tsp (1 mL) ground nutmeg

4 eggs

2 1/2 cups (625 mL) finely shredded carrots

1/3 cup (75 mL) raisins

1/3 cup (75 mL) chopped walnuts

3 cups (750 mL) icing sugar

1 pkg (250 g) cream cheese, softened

2 tbsp (25 mL) butter or margarine, softened

1 tsp (5 mL) vanilla

3/4 cup (175 mL) flaked coconut, toasted*

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1

Heat oven to 350ºF (325ºF for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
2

In large bowl, beat cake mix, flour, water, oil, cinnamon, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in carrots, raisins and walnuts. Pour into pan.
3

Bake 30 to 40 minutes or until toothpick inserted in centre comes out clean. Cool completely, about 2 hours.
4

In large bowl, beat icing 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.

Tip: Not a fan of raisins? Omit them and increase the chopped walnuts to 2/3 cup.
Tip: Instead of making your own frosting, use 1 tub of Betty Crocker* Whipped Deluxe* Cream Cheese Frosting.