= Carrot Cake with Cream Cheese Frosting =

 * '''Serves:''' 12
 * [[http://www.bettycrocker.com/recipes/carrot-cake/64acd01e-14ad-4e03-9fe1-b62b03ff4667|Source]]
 * Contributor: MikeCrute

Pair with [[Recipes/CreamCheeseFrosting|Cream Cheese Frosting]] for the full effect, consider using a more sweet variant for this cake.

== Cake Ingredients ==
 * 1 1/2 cups granulated sugar
 * 1 cup vegetable oil
 * 3 eggs
 * 2 cups all-purpose flour
 * 2 teaspoons ground cinnamon
 * 1 teaspoon baking soda
 * 1 teaspoon vanilla
 * 1 teaspoon nutmeg
 * 1/2 teaspoon salt
 * 3 cups shredded carrots (5 medium)
 * 1 cup coarsely chopped walnuts (optional, not recommended)

== Instructions ==
 1. Heat oven to 350F. 
 1. Grease bottom and sides of one 13x9-inch pan with shortening; lightly flour.
 1. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended.
 1. Add flour, cinnamon, nutmeg, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute.
 1. Stir in carrots and nuts. Pour into pan(s).
 1. Bake 13x9-inch pan 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. If using 9" round pans bake for 35-50 minutes then cool on wire racks for 10 minutes before removing the cake from the pan.
 1. Cool completely, about 1 hour before decorating.


||<#cccccc colspan=2>'''Nutritional Facts'''||
|| '''Calories'''           || 440 cal      ||
|| '''Fat'''                || 26 g         ||
|| '''Saturated Fat'''      || 3.5 g        ||
|| '''Cholestorol'''        || 55 mg        ||
|| '''Sodium'''             || 230 mg       ||
|| '''Carbohydrates'''      || 46 g         ||
|| '''Sugars'''             || 27 g         ||
|| '''Fiber'''              || 2 g          ||
|| '''Protein'''            || 6 g          ||

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CategoryRecipesCake