Ultimate Carrot Cake
Here’s home-baked carrot cake without the hassle of
shredding carrots. Yum!
Prep: 20 min - Bake: 45 min - Cool: 1 hr 10 min
1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
1 can (8 ounces) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub Betty Crocker® Rich & Creamy cream cheese ready-to-spread frosting
1. Heat oven to 350ºF. Grease and flour bottoms only of 2
round pans, 8x1 1/2 or 9x1 1/2 inches.
2. Beat cake mix, water, oil, eggs and pineapple in large bowl
with electric mixer on low speed 30 seconds. Beat on medium speed
2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3. Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 28 to 32
minutes, or until toothpick inserted in center comes out clean.
Cool 10 minutes. Run knife around side of pans to loosen cakes;
remove from pans to wire rack. Cool completely, about 1 hour.
4. Place 1 cake layer, rounded side down, on serving plate.
Spread with about 1/3 cup frosting. Place other layer, rounded
side up, on top. Frost side and top of cake with remaining
frosting. Store covered in refrigerator.
Makes 16 servings
Nutritional Info Per 1 Serving:
Calories 340 (Calories from Fat 145); Fat 16g (Saturated 7g);
Cholesterol 40mg; Sodium 270mg; Potassium 80mg; Carbohydrate 46g
(Dietary Fiber 1g); Protein 3g
Diet Exchanges: Not Recommended
High Altitude (3500-6500 ft)
For main recipe or variation, do not use 8-inch pans. Heat
oven to 375ºF and decrease oil to 1/3 cup. For main recipe,
stir 1/3 cup Gold Medal® all-purpose flour into dry cake mix.
For variation, stir 1/4 cup flour into dry cake mix.
This recipe displayed with permission from General Mills, Inc.