Serves: 12
Total Calories: 282
1. Stir together flour, baking powder, soda, salt, cinnamon, ginger, and nutmeg. Set aside.
2. Drain pineapple, reserving 2 tablespoons of pineapple juice for frosting.
3. In large mixing bowl, beat together eggs, brown sugar, and oil. Stir in carrots, pineapple, walnuts, if desired, and KELLOGG'S Raisin Bran Cereal. Add dry ingredients, mixing until well combined. Pour into 9 x 9 x 2-inch baking pan coated with cooking spray.
4. Bake at 350°F about 40 minutes or until wooden pick inserted near center comes out clean. Cool completely before frosting.
5. To make frosting, combine pineapple juice and powdered sugar until smooth. Spread evenly over cake. Cool and store in refrigerator.
This Golden Carrot Cake recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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