Easy Carrot Cake

Course : Cakes
Serves: 10
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1 package two layer yellow cake mix
1 1/4 cups miracle whip salad dressing
3 large eggs
1/4 cup water
2 teaspoons cinnamon
2 cups finely shredded carrots
1/2 cup chopped walnuts
1 recipe vanilla philly frosting*
1 package philadelphia brand cream cheese -- softened (3 oz)
1 tablespoon milk
1/2 teaspoon vanilla
3 cups sifted powdered sugar

Preparation / Directions:

Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well blended. Stir in carrots and walnuts. Pour into greased 13 x 9 inch baking pan. Bake at 350 degrees, 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool; frost with: Vanilla "Philly" Frosting: Combine cream cheese, milk and vanilla, mixing until well blended. Gradually add sugar, beating until light and fluffy. 10 to 12 servings Food Processor Tip: To shred carrots, cut carrots into even lengths to fit into feed tube. Process with shredding disk using light pressure with pusher. Preparation Time: 20 minutes Baking Time: 30 minutes.


Nutritional Information:

177 Calories (kcal); 5g Total Fat; (24% calories from fat); 3g Protein; 31g Carbohydrate; 56mg Cholesterol; 18mg Sodium

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