Carrot Snack Cake
Yield
1 cakePrep
15 minCook
45 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 1 | each |
eggs
slightly beaten |
|
| ⅓ | cup |
vegetable oil
|
|
| 1 | cup |
carrots
grated |
|
| ¾ | cup |
orange juice
|
|
| 1 | teaspoon |
cinnamon
ground |
|
| ½ | cup |
nuts
chopped |
|
| 1 | x |
cream cheese
frosting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix
|
|
| 1 | each |
eggs
slightly beaten |
|
| 79 | ml |
vegetable oil
|
|
| 237 | ml |
carrots
grated |
|
| 177 | ml |
orange juice
|
|
| 5 | ml |
cinnamon
ground |
|
| 118 | ml |
nuts
chopped |
|
| 1 | x |
cream cheese
frosting |
*
|
Directions
Preheat oven to 350℉ (180℃).
Pour Cake Mix into an ungreased 8 or 9 inch square baking pan.
In a medium bowl, combine egg, oil, carrots, orange juice and cinnamon, beating with a fork to blend.
Stir into Cake Mix until blended.
Stir in nuts.
Bake 35 to 45 minutes until a wooden pick inserted in center comes out clean.
Prepare frosting; set aside.
Cool cake on a rack.
Spread frosting evenly over cooled cake.
Cream Cheese Frosting: 3 Tablespoons butter or margarine, softened 1 to 3 ounce package cream cheese, softened 1 ⅔ cups powdered sugar, sifted ½ teaspoon vanilla extract In a small bowl, cream butter or margarine and cream cheese until light and fluffy.
Beat in Powdered sugar and vanilla until smooth.
