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Ingredients
US|METRIC
24 SERVINGS
- 1 cup flour (divided)
- 2 cups sugar (divided)
- 1 1/2 tsp. McCormick® Cinnamon, Ground
- 1 tsp. baking soda
- 1/2 tsp. McCormick Nutmeg, Ground
- 1/4 tsp. salt
- 2/3 cup vegetable oil
- 4 eggs (divided)
- 2 tsp. McCormick Pure Vanilla Extract
- 1 1/2 cups carrots (finely grated)
- 3 pkg. cream cheese (8 ounces each, softened)
- 1/4 cup milk
- 1 tsp. McCormick Pure Lemon Extract
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Directions
- Preheat oven to 325°F. Mix 1 cup each of the flour and sugar, cinnamon, baking soda, nutmeg and salt in large bowl. Add oil, 2 of the eggs, vanilla extract and carrots; mix well. Spread 1/2 of the batter into greased and floured 13x9-inch baking pan. Reserve remaining batter. Set aside.
- Beat cream cheese and remaining 1 cup sugar in another large bowl with electric mixer on medium speed until well blended. Add milk, remaining 2 tablespoons flour and lemon extract; beat until well blended. Add remaining 2 eggs, 1 at a time, beating on low speed after each addition just until blended.
- Drop spoonfuls of the cream cheese mixture and reserved carrot cake batter, alternately, over the carrot cake batter in pan. Cut through several times with knife for marble effect.
- Bake 40 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack.
NutritionView More
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250Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories250Calories from Fat150 |
% DAILY VALUE |
Total Fat17g26% |
Saturated Fat6g30% |
Trans Fat0g |
Cholesterol65mg22% |
Sodium190mg8% |
Potassium85mg2% |
Protein3g |
Calories from Fat150 |
% DAILY VALUE |
Total Carbohydrate23g8% |
Dietary Fiber0g0% |
Sugars18g |
Vitamin A30% |
Vitamin C2% |
Calcium4% |
Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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