Carrot-Walnut Cake

Try this classic cake recipe, and you’ll make it a
permanent addition to your collection!

Prep: 20 min Bake: 45 min

1 1/2 cups sugar
1 cup vegetable oil
3 eggs
2 cups Gold Medal® all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon vanilla
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
5 medium carrots, shredded (3 cups)
1 cup coarsely chopped walnuts
Cream Cheese Frosting (below)

1. Heat oven to 350ºF. Grease and flour bottom and sides of
rectangular pan, 13x9x2 inches.

2. Mix sugar, oil and eggs in large bowl until blended; beat
with spoon 1 minute. Stir in remaining ingredients except
carrots, walnuts and Cream Cheese Frosting; beat with spoon
1 minute. Stir in carrots and nuts. Pour into pan.

3. Bake 45 minutes or until toothpick inserted in center
comes out clean. Cool in pan on wire rack. Frost with Cream
Cheese Frosting.

Makes 16 servings

Cream Cheese Frosting

1 package (8 ounces) cream cheese, softened
1 tablespoon milk
1 teaspoon vanilla
4 cups powdered sugar

Beat cream cheese, milk and vanilla in medium bowl with electric
mixer on low speed until smooth. Gradually beat in powdered sugar,
1 cup at a time, until smooth and spreadable.

Nutritional Info Per 1 Serving: Calories 490 (Calories from Fat 215);
Fat 24g (Saturated 6g); Cholesterol 55mg; Sodium 210mg; Potassium 150mg;
Carbohydrate 65g (Dietary Fiber 2g); Protein 5g

This recipe courtesy of Back of the Box Recipes. Home Page

This recipe displayed with permission from General Mills, Inc.