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Ultimate Carrot Cake Recipe

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This recipe for Ultimate Carrot Cake is from The Aragon Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box Betty Crocker Super moist carrot cake mix
1/2 cup water
1/2 cup cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, un-drained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 container Betty Crocker Rich & Creamy cream cheese frosting
Directions:
Directions:
1. Heat oven in 350 degrees. Grease bottoms only of two 8 or 9 inch round pans; lightly flour.
2. In large bowl, beat cake mix, water, oil, eggs and pineapple on low speed 30 seconds. Beat on medium speed for 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
3. Bake 8 inch rounds 40-45 minutes, 9 inch rounds 28-32 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 for 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 refidgerator
Number Of Servings:
Number Of Servings:
16

 

 

 

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