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Desserts

Graham Carrot Cake

Graham Carrot Cake recipe
photo by:kraft
Very moist and delicious! Grated my carrots on food processor to save time. However, would make this cake again if I had to grate them by hand. It is well worth the time!
posted by
jenna224
on 1/17/2006
time
prep:
20 min
total:
1 hr 30 min
servings
total:
20 servings
Magazine Acquisition

what you need

24
 HONEY MAID Honey Grahams, finely crushed (about 3 cups crumbs)
3
cups  flour
1
Tbsp.  CALUMET Baking Powder
2
tsp.  baking soda
2
tsp.  ground cinnamon
1
tsp.  ground nutmeg
4
 eggs
1-1/2
cups  PLANTERS Peanut Oil
1-1/2
cups  firmly packed light brown sugar
2
tsp.  vanilla
6
large  carrots, finely shredded (about 3 cups)
3/4
cup  chopped PLANTERS Walnuts
1
Tbsp.  powdered sugar

Make It

PREHEAT oven to 350°F. Combine graham crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.

BEAT eggs in large bowl with electric mixer on high speed 2 minutes or until thickened. Add oil, brown sugar and vanilla; beat until well blended. Stir in the graham crumb mixture, carrots and walnuts. Pour into greased and floured 12-cup fluted tube pan.

BAKE 1 hour to 1 hour 10 minutes or until toothpick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar just before serving.

Kraft Kitchens Tips

Size It Up
Savor a serving of this crowd-pleasing dessert on special occasions.
Make it Easy
Save time by buying shredded carrots in the produce section.
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