Carrot Cake Recipes

Easy Carrot Cake With Light Butter Frosting

A yellow cake mix is transformed into an irresistible dessert brimming with homemade taste. Made with light butter it is lower in fat as well!

30 min. prep time
15 servings
252 Ratings



1 (15.25- to 16.5-ounce) package yellow cake mix
1/2 cup Land O Lakes® Light Butter, melted, cooled
1 1/4 cups water
2 cups shredded carrots
2 teaspoons ground cinnamon


3 cups powdered sugar
1/4 cup fat free sour cream
2 tablespoons Land O Lakes® Light Butter, softened*
1/2 teaspoon vanilla


Heat oven to 350°F. Spray 13x9-inch baking pan with no-stick cooking spray; set aside.

Combine all cake ingredients except carrots and cinnamon in bowl. Beat as directed on cake mix package. Stir in carrots and cinnamon.

Pour batter into prepared pan. Bake 32-37 minutes or until toothpick inserted in center comes out clean. Cool completely.

Combine all frosting ingredients in bowl. Beat at medium speed, scraping bowl often, until creamy. Spread frosting over cooled cake.


*Substitute Land O Lakes® Butter.

Recipe Tip

One medium carrot will yield about 1/2 cup shredded carrot.

Nutrition Facts (1 serving)

Calories: 300

Fat: 8g

Cholesterol: 55mg

Sodium: 330mg

Carbohydrates: 53g

Dietary Fiber: 1g

Protein: 4g

Recipe #14662©2010Land O'Lakes, Inc.

Recipe Comments & Reviews

I make this for a office party and it was great.
I love carrot cake and the frosting was perfect I think it is good sometimes to switch to a lighter frosting.

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