Discover a surprisingly delicious flavor combination when you make our Graham Carrot Cake recipe. Both graham crackers and carrot cake taste delicious on their own, but when they come together for this Graham Carrot Cake, they knock it out of the ballpark!
What You Need
Original recipe yields 20 servings
24 graham crackers, 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 egg s
1-1/2 cups PLANTERS Peanut Oil
1-1/2 cups firmly packed light brown sugar
2 tsp. vanilla
6 large carrot s, finely shredded (about 3 cups)
3/4 cup chopped PLANTERS Walnuts
1 Tbsp. powdered sugar
Add To Shopping List
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 23g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.