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Morning Glory Carrot Cake

Morning Glory Carrot Cake
  • Prep 30 min
  • Total 3 hr 10 min
  • Servings 15
With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!
October 19, 2010

Ingredients

  • 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*

Steps

  • 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.

No nutrition information available for this recipe
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