= 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, 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