Graham Carrot Cake

7  Ratings
  • 20 min prep
  • 1 hr 30 min total
  • Makes 20 servings.


Graham Carrot Cake Recipe

Ingredients

  • 24 HONEY MAID Honey Grahams, finely crushed (about 3 cups crumbs)
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 tsp. ground nutmeg
  • 4 eggs
  • 1-1/2 cups 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 walnuts
  • 1 Tbsp. powdered sugar

Instructions

  • 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.

Recipe Tips

Size It UpSavor a serving of this crowd-pleasing dessert on special occasions.

Make it EasySave time by buying shredded carrots in the produce section.

165250

Nutrition Information

Makes 20 servings.

Nutrition per serving:

    • Calories 410 
    • Total fat 23 g
    • Saturated fat 4 g
    • Cholesterol 40 mg
    • Sodium 340 mg
    • Carbohydrate 48 g
    • Dietary fiber 2 g
    • Total sugars 22 g
    •     Includes added sugars n/a
    • Protein 5 g
    • Vitamin A 50 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 8 %DV
    • Iron 15 %DV
    • Potassium n/a
    • n/a indicates that data is not available

This recipe features:

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