Easy Carrot Cake

Name: Easy Carrot Cake
Yield: 16 servings
Ingredients: Batter:; 18 1/4 ozs yellow cake mix; 2 cups carrots, shredded; 1/2 cup water; 3 whole eggs; 2 tbsps olive oil; 1/4 cup walnuts; 3 tsps cinnamon; Frosting:; 4 tbsps margarine, softened; 3 cups powdered sugar; 4 tbsps fat-free milk; 1/2 tsp pure vanilla extract

Adapted from Duncan Hines

Batter:
18 1/4 ozs yellow cake mix
2 cups carrots, shredded
1/2 cup water
3 whole eggs
2 tbsps olive oil
1/4 cup walnuts
3 tsps cinnamon
Frosting:
4 tbsps margarine, softened
3 cups powdered sugar
4 tbsps fat-free milk
1/2 tsp pure vanilla extract

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.

Posted: 2/4/2010

Cakes

Rated by 0 users (0.00)

WW Points^* : 6.35

16 servings

Nutrition Facts
Servings Per Recipe 16
Amount Per Serving
Calories 289 Calories from Fat 79 (27%)
% Daily Value *
Total Fat 9g	14%
Saturated Fat 2g	10%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0.9g
Cholesterol 35g	12%
Sodium 267mg	11%
Potassium 0mg	0%
Total Carbohydrate50g	17%
Dietary Fiber 0.9g	4%
Sugars 38g
Protein 3g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.