Carrot Cake is one of those classic recipes that works so well for any celebration. The bright orange color offset by creamy white frosting makes Carrot Cake the star of any dessert tray. In large bowl, beat granulated sugar, oil and eggs with electric betty crocker brownie calories on low speed about 30 seconds or until blended.

Bake 13×9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable.

Frost 13×9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Treat this as an after-school snacking cake—pour the batter into two square 8-inch baking pans. Bake them up, making one unfrosted cake available for the kids right away, allowing them to frost or ice their own pieces as they go.

Wrap and stash the second cake in the freezer until you need it. Generously grease the pans, then spoon a couple of teaspoons of flour in—tap the pan back and forth or in a circular motion, so the flour just lightly coats the surface. Creamy Cream Cheese Frosting instead of the from-scratch recipe. A thick cream cheese frosting is the go-to finish for carrot cake, but for a lighter approach, glaze with orange icing: mix powdered sugar with a few teaspoons of fresh orange juice and a little grated zest until the right consistency for drizzling on top of the cake. Some people aren’t nut fans, so consider adding some golden raisins or snipped apricots if you leave them out.

Stir grated fresh orange peel into cake batter or frosting—both play up the carrots’ sweet earthiness and brighten the richness of the cake and frosting. Percent Daily Values are based on a 2,000 calorie diet. Betty Crocker Fudge Brownie Mix is your go-to for thick, fudgy brownies with an intense chocolate taste. BOX TOPS FOR EDUCATION PARTICIPATING PRODUCT: Give back to schools with Betty Crocker. Cocoa Processed with Alkali, Palm Oil.

Corn Syrup, Carob Powder, Corn Starch, Salt, Canola Oil, Artificial Flavor. MAY CONTAIN EGG, MILK AND SOY INGREDIENTS. 2 cup vegetable oil and 3 eggs. Heat oven as directed in chart below. Stir Brownie Mix, water, oil and eggs in medium bowl until well blended. Betty’s Tip: To cut warm brownies, use plastic knife and short sawing motions. If using nonstick pan, shorten bake time by 3 min.

Stir 2 Tbsp all-purpose flour into dry brownie mix. 3 cup oil and 2 eggs. 3 cup oil and 3 eggs. Crunchy cinnamon-and-sugar streusel plus a sweet vanilla glaze top classic homemade coffee cake. Grease bottom and side of 9×3-inch springform pan or 9-inch square pan with shortening or cooking spray. 3 cup flour and the cinnamon. Cut in butter with fork until crumbly.