Graham Carrot Cake
No need for frosting on this moist cake sweetened with graham crackers.
Ingredients
- 48 squares Honey Maid Honey Grahams, finely crushed (about 3 cups crumbs)
- 3 cups all-purpose flour
- 1 Tablespoon DAVIS Baking Powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 4 eggs
- 1-1/2 cups PLANTERS Peanut Oil
- 1-1/2 cups packed light brown sugar
- 2 teaspoons vanilla extract
- 3 cups finely shredded carrots (about 6 large)
- 3/4 cup chopped PLANTERS Walnuts
- Powdered sugar
1. Mix crumbs, flour, baking powder, baking soda, cinnamon and nutmeg; set aside.
2. Beat eggs in large bowl with electric mixer at high speed until thick, about 2 minutes. Beat in oil, brown sugar and vanilla. Mix in crumb mixture, carrots and walnuts. Pour into greased and floured 12-cup fluted tube pan.
3. Bake at 350 degrees F for 60 to 70 minutes or until done. Cool in pan 10 minutes. Remove from pan; cool completely on wire rack. Sprinkle with powdered sugar to serve.
Nutritional Information per serving
651 calories, 7 g protein, 72 g carbohydrate, 36 g total fat, 5 g saturated fat, 70 mg cholesterol, 462 mg sodium, 4 g dietary fiber.
Source: Nabisco.
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