Cake Mix Carrot Cake
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Serves/Makes: 12
Ready in: 1-2 hrs
- 1 package (15-17 ounce size) yellow cake mix
- 2 cups finely grated carrots
- 1 can (8 ounce size) crushed pineapple with juice, undrained
- 1/2 cup water
- 3 eggs
- 1/2 cup vegetable oil
- 2 teaspoons ground cinnamon
- 1/2 cup finely chopped pecans, optional
- 1 container (16 ounce size) cream cheese frosting
Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish. In a mixing bowl, combine the cake mix, grated carrots, pineapple along with the juice, water, eggs, oil, and cinnamon. Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides as needed. Stir in the pecans by hand. Pour the carrot cake batter into the prepared baking dish. Place the dish in the oven and bake at 350 degrees F for 40 minutes or until the cake is done and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the dish on a wire rack to cool. When the cake has cooled completely, spread the cake evenly with the frosting. Keep the cake refrigerated after it is cooled and frosted.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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