Buttery Carrot Cake

  • Recipe Serves: 12
  • Prep Time 15 min
  • Cook Time 40 min

Ingredients:

  • CAKE:
  • 1 cup Country Crock® Spread
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • 1 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1 Tbsp. ground cinnamon
  • 2 tsp. baking soda
  • 1/2 tsp. salt
  • 3 cups shredded carrots
  • 1 cup toasted chopped walnuts, optional
  • FROSTING:
  • 1 package (8 oz.) cream cheese, softened
  • 1/4 cup Country Crock® Spread
  • 1 tsp. vanilla extract
  • 1 box (16 oz.) confectioners sugar

Directions:

  1. Preheat oven to 350°. Generously grease two 9-inch round cake pans with Country Crock® Spread; coat with flour.
  2. For CAKE, combine Spread, granulated sugar, brown sugar, eggs and vanilla in large bowl with wooden spoon. Add flour, cinnamon, baking soda and salt and stir until blended. Stir in carrots and walnuts; evenly spread into prepared pans.
  3. Bake 35 to 40 minutes or until toothpick inserted in centers comes out clean. Cool 10 minutes on wire rack; remove from pans and cool completely.
  4. For FROSTING, beat cream cheese, Spread and vanilla in large bowl with electric mixer until smooth. Gradually beat in confectioners sugar until light and fluffy, about 3 minutes. Spread top of one cake layer with 3/4 cup frosting. Top with second cake layer, then frost sides and top of cake.
Nutritional Information

Nutritional Information

Nutritional Information
Portion 12 servings Servings Per Conatiner Value Amount Per Serving Nutrient Type
Portion 12 servings
Amount Per Serving
Calories 610
Calories from Fat 220
Total Fat 24 g
Saturated Fat 8 g
Trans Fat 0 g
Cholesterol 85 mg
Sodium 580 mg
Total Carbs 94 g
Dietary Fiber 2 g
Sugars 74 g
Protein 7 g
Calcium 8 %
Iron 10 %
Vitamin C 2 %
Vitamin A 120 %
TOP