Carrot Cake (Cake Mix)

photo by mary winecoff

- Ready In:
- 55mins
- Ingredients:
- 7
- Yields:
-
1 bundt cake
ingredients
- 1 (18 1/2 ounce) package carrot cake mix, betty crocker
- 1⁄4 cup water, i usually substitute milk
- 1⁄2 cup vegetable oil
- 4 eggs
- 1 (8 ounce) can crushed pineapple with juice, undrained
- 1⁄2 cup chopped nuts, i always use chopped pecans
- 1⁄2 cup raisins
directions
- Preheat oven to 350 degrees.
- Grease and flour a bundt pan.
- I use Bakers Joy spray.
- Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
- Stir in nuts and raisins.
- Pour into prepared pan.
- Bake for 50-55 minutes or until toothpick comes out clean.
- Cool in pan 15 minutes.
- Remove from pan and cool on wire rack.
- Cool at least 1 hour before frosting.
Reviews
-
AWESOME carrot cake!! I followed another's comments and used 3 eggs instead of 4 (I probably should have used 2 - it fell apart a little); I used a 9x13 pan and baked for 40 minutes; and lastly I replaced the raisins with shredded carrots. My family loved it! And they're used to the fancy bakery carrot cakes! Cream cheese frosting - a must. THANK YOU!!!
see 9 more reviews
Tweaks
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Thanks for this quick carrot cake recipe. I needed to bake a carrot cake for my co-worker's birthday, but I had very little time. I have a reputation as the office cook, so I needed something that didn't seem like I cheated, but I needed it to be quick. This fit the bill. I used shredded coconut instead of the raisins. I baked it in a 13X9 pan and frosted it with a cream cheese frosting.
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Wow, this cake was really impressive, and really easy. My MIL asked me to make a cake while I was staying with her, but she owns *nothing* necessary for baking. This recipe tasted great and let me save face. I actually made two cakes at once, and baked them in disposable cake pans (eek), 9x13. I used walnuts instead of pecans. Moist, quick, easy, delicious, and you would never guess that it started with a mix.
RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania