Bakery-Style Carrot and Walnut Cake Recipe
1 Hr(s) 38 Min(s) (incl. cooling)
20 Min(s) Prep
1 Hr(s) 18 Min(s) Cook
Create a spectacular layer cake with our Bakery-Style Carrot and Walnut Cake Recipe. This carrot and walnut cake recipe is made using a 13x9-inch pan.
What You Need
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16 servings
Original recipe yields 16 servings
1 pkg. (2-layer size) carrot cake mix
1 container (16 oz.) ready-to-spread cream cheese frosting
1 cup finely chopped walnuts
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Let's Make It
1
Heat oven to 350°F.
2
Prepare cake batter and bake as directed on package for 13x9-inch cake; cool completely. Remove from pan; cut crosswise in half.
3
Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended.
4
Place 1 cake half, top side down, on plate; spread with about 1/3 of the COOL WHIP mixture. Cover with remaining cake half, top side up. Spread top and sides of cake with remaining COOL WHIP mixture. Press nuts into sides of cake.
Nutrition
Calories
280
Calories From Fat
0
% Daily Value*
Total Fat 21g
27%
Saturated Fat 3.5g
18%
Trans Fat 0g
Cholesterol 35mg
12%
Sodium 85mg
4%
Total Carbohydrates 24g
9%
Dietary Fiber 0g
0%
Sugars 20g
40%
Protein 2g
4%
Vitamin A
2%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
16 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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