WALNUT CARROT CAKE

Walnut Carrot Cake image

"I hope you enjoy this quicker version of carrot cake," comments Ardyce Piehl from her home in Poynette, Wisconsin. To streamline it further, buy shredded carrots from the produce section and use prepared cream cheese frosting instead of homemade.

Provided by Taste of Home

Time 1h5m

Yield 12-15 servings.

Number Of Ingredients 14

Ingredients

1 package yellow cake mix (regular size)
1-1/4 cups mayonnaise
4 eggs
1/4 cup water
2 teaspoons ground cinnamon
2 cups shredded carrots
1/2 cup chopped walnuts
FROSTING:
1 package (8 ounces) cream cheese, softened
5 tablespoons butter, softened
4 cups confectioners' sugar
2 tablespoons milk
1 teaspoon vanilla extract
Orange gel food coloring and fresh parsley, optional

Steps:

In a large bowl, combine the first five ingredients until well blended. Stir in carrots and nuts. , Pour into a greased 13x9-in. baking pan. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until fluffy. Beat in the confectioners' sugar, milk and vanilla until smooth. , Tint a small amount of frosting orange for the carrot if desired. Frost cake with plain frosting. Cut into squares. Pipe an orange carrot onto each square; add a parsley sprig for the carrot top if desired. Store in the refrigerator.

Nutrition Facts : Calories 543 calories, Fat 31g fat (9g saturated fat), Cholesterol 90mg cholesterol, Sodium 423mg sodium, Carbohydrate 62g carbohydrate (46g sugars, Fiber 2g fiber), Protein 6g protein.