Carrot Cake

Oxmoor House
Carrot CakeRecipe
Photo: Oxmoor House
This deliciously moist cake is chock-full of carrots, nuts, and raisins.
22 servings (serving size: 1 slice)


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2 teaspoons ground cinnamon
1 teaspoon grated orange rind
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
1 (3.4-ounce) package gluten-free vanilla instant pudding mix
3 1/3 cups grated carrot (about 1 pound carrots)
3/4 cup raisins
3/4 cup chopped walnuts
Cooking spray
6 ounces 1/3-less-fat cream cheese, softened
2 tablespoons 1% low-fat milk
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted


1. Preheat oven to 350°.

2. To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.

3. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.

4. To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.

5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.

Created date

November 2011

Nutritional Information

Calories 332
Fat 10.4 g
Satfat 2.2 g
Monofat 2.9 g
Polyfat 4.2 g
Protein 3.2 g
Carbohydrate 59.4 g
Fiber 1.1 g
Cholesterol 44 mg
Iron 0.5 mg
Sodium 119 mg
Calcium 28 mg