Graham Carrot Cake
Prep time20 min
Total time1hr 30min
ServingsMakes 20 servings.
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
- 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
Preparation
- 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.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 410 |
| % Daily Value* | |
| Total fat 23g | |
| Saturated fat 4g | |
| Cholesterol 40mg | |
| Sodium 340mg | |
| Carbohydrate 48g | |
| Dietary fiber 2g | |
| Total sugars 22g | |
| Protein 5g | |
| Vitamin A | 50 %DV |
| Vitamin C | 0 %DV |
| Calcium | 8 %DV |
| Iron | 15 %DV |
