Carrot Cake

Name: Carrot Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 22
Cuisine: Global
Ingredients: 789 milliliters grated carrot (about 1 pound carrots); 4 larges eggs; 2 teaspoons ground cinnamon; 2 Tbsps 1% low-fat milk; 158 milliliters fresh orange juice; 1 teaspoon grated orange rind; 1 liters powdered sugar, sifted; 177 milliliters raisins; 2 teaspoons vanilla extract; 96 grams package gluten-free vanilla instant pudding mix; 118 milliliters vegetable oil; 177 milliliters chopped walnuts; 425 grams package gluten-free yellow cake mix (such as Betty Crocker)

Carrot Cake requires around 45 minutes from start to finish. One portion of this dish contains roughly 3g of protein, 10g of fat, and a total of 307 calories. This recipe serves 22. This recipe covers 8% of your daily requirements of vitamins and minerals. If you have orange juice, powdered sugar, vanillan instant pudding mix, and a few other ingredients on hand, you can make it. It can be enjoyed any time, but it is especially good for Easter.

Instructions

Preheat oven to 35

Equipment you will use

Oven

To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.

Ingredients you will need

Cooking Spray

Raisins

Walnuts

Carrot

Equipment you will use

Blender

Bowl

Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.

Equipment you will use

Wire Rack

Oven

To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.

Ingredients you will need

Powdered Sugar