Graham Carrot Cake

Let's whip it up

Prep time:

0 min

Total time:

0 min



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 egg s
  • 1½ cups peanut oil
  • 1½ cups firmly packed light brown sugar
  • 2 tsp. vanilla
  • 6 large carrot s, finely shredded (about 3 cups)
  • ¾ cup chopped walnuts
  • 1 Tbsp. powdered sugar

Nutrition facts

Recipe Tips


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.