Carrot Cake

Yields: 12 Servings

Carrot Cake

Carrot cake, spiced with cinnamon and nutmeg, is made especially delicious with a cream cheese frosting.

  • Carrot Cake:
  • 2 cups Flour
  • 2 teaspoons Baking soda
  • 1/2 teaspoon Salt
  • 2 teaspoons McCormick® Cinnamon, Ground
  • 1/2 teaspoon McCormick® Nutmeg, Ground
  • 1 cup Oil
  • 2 cups Granulated sugar
  • 4 Eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups Shredded carrots
  • 1 cup Chopped pecans
  • 1 can (8 ounces) Crushed pineapple
  • Vanilla Cream Cheese Frosting:
  • 1 package (8 ounces) Cream cheese
  • 1/2 cup (1 stick) Butter
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 box (16 ounces) Confectioner's sugar
  1. Preheat oven to 350°F.
  2. For the Cake, mix flour, baking soda, salt, and spices in large bowl.
  3. Add remaining ingredients; mix well.
  4. Pour into greased and floured 13x9-inch baking pan. Bake 45 minutes or until toothpick inserted in center comes out clean.
  5. Cool in pan on wire rack. For the Vanilla Cream Cheese Frosting, beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended.
  6. Gradually add confectioners' sugar, beating well after each addition.
  7. Frost cooled cake with Vanilla Cream Cheese Frosting..

Nutrition

  • Calories: 1121
  • Fat: 122.993344935 grams
  • Carbs: 6.70754194551 grams
  • Protein: 3.43768333404 grams