EASY CARROT CAKE

Jeanne Benavidez

By
@jeanneben

I love carrot cake but sometimes I don't have time to make it from scratch. I found this recipes many years ago and it has been a great stand-in for the "from scratch" version.


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Comments:

Prep:

15 Min

Cook:

35 Min

Method:

Bake

Ingredients

1
(18.5 oz) box carrot cake mix
1/2 c
liquid (reserved pineapple juice plus enough water to make 1/2 cup)
1/3 c
canola oil
3
eggs
2 c
finely shredded carrots
1 small
can crushed pineapple, drained (reserve the juice)
1/2 c
raisins
1/2 c
chopped pecans or walnuts
1 can(s)
(16-oz.size)ready made cream cheese frosting

Directions Step-By-Step

1
Preheat oven to 350 F.
2
Combine the cake mix, liquid, oil and eggs; beat 2 minutes at medium speed with an electric mixer.
3
Fold in carrots, pineapple, raisins, and pecans.
4
Pour batter into a greased and floured 9 x 13 cake pan. (You can use the non-stick cooking spray with flour here.)
5
Bake for 35 to 45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
6
Cool the cake in the pan for 25 minutes; turn the cake out onto a wire rack and let it cool completely.
7
Place the cake on your desired serving platter and spread the icing evenly to cover the cake.

About this Recipe

Course/Dish: Cakes, Other Desserts
Main Ingredient: Fruit
Regional Style: Southern
Other Tag: Quick & Easy