Serves: 12
1. Heat oven to 350°. Grease bottom and sides of rectangular pan, 13 X 9 X 2 inches, or 2 round pans, 8 X 1 1/2 or 9 X 1 1/2 inches, with shortening lightly flour.
2. Beat sugar, oil and eggs in large bowl with electric mixer on low speed about 30 seconds or until blended. Add remaining ingredients except carrots, nuts and Cream Cheese Frosting beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
3. Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on wire rack. Cool rounds 10 minutes remove from pans to wire rack. Cool completely, about 1 hour.
4. Frost rectangle or fill round layers and frost with Cream Cheese Frosting. Store covered in refrigerator.
*If using self-rising flour, omit baking soda and salt.
NUTRITION FACTS: 1 Serving Calories 430 (Calories from Fat 235) Fat 26g (Saturated 4g) Cholesterol 55mg Sodium 230mg Carbohydrate 46g (Dietary Fiber 2g) Protein 5g % DAILY VALUE: Vitamin A 44% Vitamin C 2% Calcium 2% Iron 8% DIET EXCHANGES: Not Recommended
Lighter Carrot Cake: For 10 grams of fat and 280 calories per serving, substitute 1/2 cup unsweetened applesauce for 1/2 cup of the oil and 1 egg plus 4 egg whites for the eggs. Omit nuts.
Apple Cake: Substitute 3 cups chopped tart apples (3 medium) for the carrots.
Pineapple-Carrot Cake: Add 1 can (8 ounces) crushed pineapple, drained, and 1/2 cup flaked or shredded coconut with the carrots.
Zucchini Cake: Substitute 3 cups shredded zucchini for the carrots.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Carrot Cake recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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