Graham Carrot Cake

Name: Graham Carrot Cake
Prep time: 20 min
Total time: 90 min
Yield: 20
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 light brown sugar; 2 tsp. vanilla; 6 large carrots, finely shredded (about 3 cups); ¾ cup walnuts; 1 Tbsp. powdered sugar

Love a fresh carrot cake? Try our version using graham crumbs for a rich texture yet all of the flavor you love from the freshly shredded carrots and chopped walnuts.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 20 servings.

Ingredient list

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

Directions

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.