Carrot Cake Recipe

Name: Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 2 teaspoons ground cinnamon; 1 teaspoon grated orange rind; 2/3 cup fresh orange juice; 1/2 cup vegetable oil; 4 large eggs; 1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker); 1 (3.4-ounce) package gluten-free vanilla instant pudding mix; 3 1/3 cups grated carrot (about 1 pound carrots); 3/4 cup raisins; 3/4 cup chopped walnuts; Cooking spray; Frosting:; 6 ounces 1/3-less-fat cream cheese, softened; 2 tablespoons 1% low-fat milk; 1 1/2 teaspoons vanilla extract; 4 1/2 cups powdered sugar, sifted

Servings: persons

Cake:
2 teaspoons ground cinnamon
1 teaspoon grated orange rind
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
1 (3.4-ounce) package gluten-free vanilla instant pudding mix
3 1/3 cups grated carrot (about 1 pound carrots)
3/4 cup raisins
3/4 cup chopped walnuts
Cooking spray
Frosting:
6 ounces 1/3-less-fat cream cheese, softened
2 tablespoons 1% low-fat milk
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted

1
Preheat oven to 350u00b0.
2
To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.
3
Bake at 350u00b0 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
4
To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.
5
Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

1409

kcal

Calories

Fat

172

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake:, 2 teaspoons ground cinnamon, 1 teaspoon grated orange rind, 2/3 cup fresh orange juice, and more.

Yes, Carrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Cake

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