Anita's Tried & True Heart Healthy Recipes

Easy Carrot Cake Easy Carrot Cake

Adapted from Duncan Hines
16 servings

   Batter:  3  tsps  cinnamon 
18 1/4 ozs  yellow cake mix     Frosting: 
2  cups  carrots, shredded  4  tbsps  margarine, softened 
1/2 cup  water  3  cups  powdered sugar 
3  whole  eggs  4  tbsps  fat-free milk 
2  tbsps  olive oil  1/2 tsp  pure vanilla extract 
1/4 cup  walnuts  
Easy Carrot Cake
Click to enlarge
Preheat oven to 350. Prepare a 13"x9" pan with cooking spray; set aside. In a mixing bowl, combine cake mix, carrots, water, eggs, oil, walnuts, and cinnamon. Mix until all is moistened. Pour batter into prepared pan. Bake for 35 minutes, or until toothpick inserted in center comes out clean. Meanwhile, to prepare frosting, beat margarine until creamy. Add powdered sugar and milk beating to spreading consistency. Stir in vanilla extract. Mix well and spread evenly over cooled cake.
Nutritional Analysis per serving (16 servings total)
Calories 289   %CFF 27 %
Total Fat 9 g   Saturated Fat 2 mg
Protein 3 g   Cholesterol 35 g
Carbohydrates 50 g   Sodium 267 mg
Sugars 38 g   Fiber 0.9 g
6.4 WW Points
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