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Graham Carrot Cake

Graham Carrot Cake

Prep time20 min
Total time1hr 30min
ServingsMakes 20 servings.
  • 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
  • 1½ cups peanut oil
  • 1½ cups firmly packed light brown sugar
  • 2 tsp. vanilla
  • 6 large carrots, finely shredded (about 3 cups)
  • ¾ cup chopped walnuts
  • 1 Tbsp. powdered sugar
  • 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 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 23g 
   Saturated fat 4g 
Cholesterol 40mg 
Sodium 340mg 
Carbohydrate 48g 
   Dietary fiber 2g 
   Total sugars 22g 
Protein 5g 
Vitamin A50 %DV
Vitamin C0 %DV
Calcium8 %DV
Iron15 %DV

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