Carrot Cake

12 to 16 servings | Prep Time: 20 Minutes | Start to Finish: 1 Hour 5 Minutes

• Cake
• 1½ cups granulated sugar
• 1 cup vegetable oil
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon vanilla
• ½ teaspoon salt
• 3 cups shredded carrots (5 medium)
• 1 cup coarsely chopped walnuts
• Frosting
• 1 package (8 oz) cream cheese, softened
• ¼ cup butter, softened
• 2 to 3 teaspoons milk
• 1 teaspoon vanilla
• 4 cups powdered sugar
• Ground nutmeg, if desired

1 Heat oven to 350°F. Grease bottom and sides of one 13 × 9-inch pan with shortening; lightly flour.

2 In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and walnuts. Pour into pan(s).

3 Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on cooling rack completely, about 1 hour.

4 In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. Frost cake with frosting. Sprinkle nutmeg over frosting. Store in refrigerator.

1 Serving: Calories 440; Total Fat 26g (Saturated Fat 3.5g, Trans Fat 0g); Cholesterol 55mg; Sodium 230mg; Total Carbohydrate 46g (Dietary Fiber 2g); Protein 6g Exchanges: 2 Starch, 1 Other Carbohydrate, 5 Fat Carbohydrate Choices: 3

Sweet Secret Go nuts! Use pecans, almonds or hazelnuts instead of walnuts.

Sweet Secret Save yourself time by using a 16-ounce container of cream cheese creamy ready-to-spread frosting instead of the from-scratch recipe.