MORNING GLORY CARROT CAKE
With whole wheat flour, carrots, raisins and walnuts, a small slice of this classic cake goes a long way to please your palate!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 15
Number Of Ingredients 15
Steps:
- Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
- In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.
- Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
- In large bowl, beat powdered sugar, cream cheese, butter and vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. Sprinkle with coconut. Store covered in refrigerator.
Nutrition Facts : Calories 420, Carbohydrate 57 g, Cholesterol 75 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 41 g, TransFat 0 g
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Oscar TheShapeshifter
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Bohlale Moepya
[email protected]This cake is very dense. I would recommend using less flour.
shaggy alamir
[email protected]I found this cake to be a bit dry. Maybe I didn't use enough oil.
bellah lagasca
[email protected]This cake is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the frosting.
Brianna garza
[email protected]I'm not a big fan of carrot cake, but this recipe changed my mind. It's so moist and flavorful, and the cream cheese frosting is the perfect finishing touch.
Noman Majnu (NOMI)
[email protected]This cake is a bit time-consuming to make, but it's worth it. It's so delicious and it's always a hit with my family and friends.
Payten Thomas
[email protected]I love the combination of carrots, pineapple, and walnuts in this cake. It's the perfect balance of flavors.
Ros Borsch
[email protected]This cake is so easy to make and it always turns out perfect. I've made it several times and it's always a hit.
Fraz Afzal
[email protected]This is one of my favorite carrot cake recipes. It's so moist and flavorful. I love the addition of the morning glory leaves.
Absar Hussan
[email protected]This cake is a great way to use up leftover carrots. It's also a nice change from the traditional carrot cake recipe.
ads sadd
[email protected]Overall, I thought this cake was just okay. It wasn't bad, but it wasn't anything special either.
Zubair Mursalinzai
[email protected]This cake was a bit too dense for my liking.
Austin Patterson
[email protected]I found this cake to be a bit dry. Maybe I overbaked it.
noreen ali
[email protected]This cake is a bit too sweet for my taste, but it's still very good.
Raja Umair janjua
[email protected]I love the cream cheese frosting on this cake. It's the perfect complement to the carrot cake.
Flako Torres
[email protected]This is my go-to carrot cake recipe. It's always moist and delicious.
Danain Khan
[email protected]I made this cake for a potluck and it was gone in minutes. Everyone loved it!
Farhad Frotan
[email protected]This cake is so easy to make and it's always a crowd-pleaser. I love the combination of carrots, pineapple, and walnuts.
Lydia Atala
[email protected]I've never cooked with morning glory leaves before, but this recipe was a great introduction. The cake was moist and flavorful, and the leaves added a nice touch of bitterness.
tracy tompkins
[email protected]This carrot cake was a hit with my family! The morning glory leaves added a unique flavor and texture that we all loved.