Cinnamon Carrot Cake Recipe

Cinnamony Carrot Cake

The simple addition of freshly shredded carrots and cinnamon transforms this yellow cake mix into an irresistible dessert brimming with homemade taste.

15 min. prep time
15 servings
000 Ratings



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


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


Heat oven to 350°F. Grease and flour 13x9-inch baking pan; set aside.

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

Spread batter evenly into prepared pan. Bake 35-40 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 cake with frosting.

Recipe Tip

One medium carrot will yield about 1 cup shredded carrot.

Nutrition Facts (1 serving)

Calories: 440

Fat: 24g

Cholesterol: 95mg

Sodium: 400mg

Carbohydrates: 55g

Dietary Fiber: <1g

Protein: 4g

Recipe #9668©1997Land O'Lakes, Inc.

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