Cinnamony Carrot Cake Recipe

Name: Cinnamony Carrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (15.25- to 16.5-ounce) package yellow cake mix; 1 1/4 cups water; 1/2 cup Land O Lakes Butter, melted, cooled; 3 Land O Lakes Eggs; 2 cups shredded carrots; 2 teaspoons ground cinnamon; 4 cups powdered sugar; 1/2 cup Land O Lakes Butter, softened; 1/3 cup sour cream; 3/4 teaspoon vanilla

Servings: persons

1 (15.25- to 16.5-ounce) package yellow cake mix
1 1/4 cups water
1/2 cup Land O Lakes Butter, melted, cooled
3 Land O Lakes Eggs
2 cups shredded carrots
2 teaspoons ground cinnamon
4 cups powdered sugar
1/2 cup Land O Lakes Butter, softened
1/3 cup sour cream
3/4 teaspoon vanilla

1
Heat oven to 350F.
2
Grease and flour 13x9-inch baking pan; set aside.
3
Combine all cake ingredients except carrots and cinnamon in bowl.
4
Beat as directed on cake mix package.
5
Stir in carrots and cinnamon.
6
Spread batter evenly into prepared pan.
7
Bake 35-40 minutes or until toothpick inserted in center comes out clean.
8
Cool completely.
9
Combine all frosting ingredients in bowl.
10
Beat at medium speed, scraping bowl often, until creamy.
11
Spread cake with frosting.

1075

kcal

Calories

Fat

136

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 10 ingredients. The key ingredients include: 1 (15.25- to 16.5-ounce) package yellow cake mix, 1 1/4 cups water, 1/2 cup Land O Lakes Butter, melted, cooled, 3 Land O Lakes Eggs, and more.

Yes, Cinnamony 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.

Cinnamony Carrot Cake

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