Walnut Carrot Cake Recipe

Walnut Carrot Cake Recipe photo by Taste of Home

Read reviews (1)

Rate recipe

"I hope you enjoy this quicker version of carrot cake," comments Ardyce Piehl from her home in Poynette, Wisconsin. To streamline it further, buy shredded carrots from the produce section and use prepared cream cheese frosting instead of homemade.

[X]

Rate Walnut Carrot Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Walnut Carrot Cake Recipe

Prep: 25 min. Bake: 40 min.

Yield: 12-15 Servings

25 40 65

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups mayonnaise
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups shredded carrots
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
5 tablespoons butter, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Orange gel food coloring and fresh parsley, optional

Directions

In a large bowl, combine the first five ingredients until well blended. Stir in carrots and nuts.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool completely on a wire rack.
For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth.
Tint a small amount of frosting orange for the carrot if desired. Frost cake with plain frosting. Cut into squares. Pipe an orange carrot onto each square; add a parsley sprig for the carrot top if desired. Store in the refrigerator. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 543 calories, 31 g fat (9 g saturated fat), 90 mg cholesterol, 423 mg sodium, 62 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Walnut Carrot Cake in Quick Cooking May/June 2003, p34