Comida Kraft
Recipe Box

Easy Carrot Cake Recipe

Prep Time
30
min.
Total Time
1
hr.
40
min.
Servings

16 servings

Try our Easy Carrot Cake recipe for a weeknight dessert! Use yellow cake mix and shredded carrots, and top with classic cream cheese frosting.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Beat first 5 ingredients in large bowl with mixer 3 min. Stir in carrots and 1 cup nuts.
  • Pour into 13x9-inch baking dish sprayed with cooking spray.
  • Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
  • Beat cream cheese and butter in large bowl with mixer until blended. Gradually beat in sugar. Add lemon zest and juice; mix well. Spread onto cake. Sprinkle with remaining nuts just before serving.

Healthy Living

Save 30 calories and 3g of fat, including 2g of saturated fat, per serving by preparing with MIRACLE WHIP Light Dressing and PHILADELPHIA Neufchatel Cheese.

How to Store

Keep frosted cake refrigerated.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 370
Total fat 18g
Saturated fat 7g
Cholesterol 75mg
Sodium 400mg
Carbohydrate 46g
Dietary fiber 1g
Sugars 35g
Protein 5g
% Daily Value
Vitamin A 50 %DV
Vitamin C 2 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from DELICIOUS! DELICIOUS! I used Spice Cake mix instead of Yellow cake mix. I would absolutely use spice cake from now on. I also used Miracle whip, added raisins and walnuts. I Made it as a layer cake using my own icing recipe: 1/4c brown sugar 1 8oz. package light cream cheese 1c. cool whip. blend together. It was a hit in my house!
Date published: 2012-11-29
Rated 3 out of 5 by from i read someone's review that said the cake tasted okay with the mayo. i read someone's review that said the cake tasted okay with the mayo. i felt it ruined the taste. you can really taste it and smell it through the cinnamon. i'm not a big mayo fan anyway but for a dessert, the mayo was not a good idea. otherwise the cake was good. to make it even lower in fat i used one cup of egg whites instead of 4 eggs. it still came out cake-like and moist, not heavy at all. i topped it will a thin layer of cream cheese frosting. thank goodness for that. it killed the mayo taste a bit.
Date published: 2007-09-27
Rated 5 out of 5 by from This is the only carrot cake I make. This is the only carrot cake I make. I have made it several times always a great response. I use what I have on hand. Mayo or Miracle whip. Great both ways. Baking one tonight for work for tomorrow. I hope they like it as much as I do.
Date published: 2012-11-15
Rated 5 out of 5 by from I had a bag of shredded carrots and didn't have a use for them. I had a bag of shredded carrots and didn't have a use for them. Well, I found one..this great recipe. It was absolutely delicious and very easy. I substituted lite mayo and used cream cheese frosting. Chopped walnuts on top of the frosting were added for a little decor. This was my first time ever making carrot cake....and I'm so glad I did. I printed the recipe to keep handy, I'm sure I will making more of them :-)
Date published: 2006-12-19
Rated 5 out of 5 by from I have been making this cake for years. I have been making this cake for years. It fills the kitchen and house with the most delightful aroma! The mayo makes it moist, and the cake is a bit rich but delicious. I sometimes bake it in 9 inch rounds and then frost it with cream cheese frosting. This cake is tradition and is served every Thanksgiving and Easter to rave reviews.
Date published: 2007-11-20
Rated 4 out of 5 by from As with a previous reviewer, I also needed an easy carrot cake recipe for a wedding cake I was... As with a previous reviewer, I also needed an easy carrot cake recipe for a wedding cake I was baking. I substituted applesauce for the mayo and omitted the nuts. The result was moist and I received many compliments. I will make this recipe again.
Date published: 2005-09-25
Rated 5 out of 5 by from I needed an easy recipe for a wedding cake I was making. I needed an easy recipe for a wedding cake I was making. Cake was heavy, since it was 3 tiers high. The guests all raved about the flavor and wanted the recipe. This one I'll keep on hand to make again & again.
Date published: 2005-09-21
Rated 5 out of 5 by from The best carrot cake. The best carrot cake. So easy and so moist. I added rasins to cake batter but used Toasted Walnuts as a garnish instead of putting it in the batter. I also frosted with cream cheese frosting. YUM, YUM.
Date published: 2011-04-09
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