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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

CARROT CAKE Recipe

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This recipe for CARROT CAKE is from REPLENISH - A Collection of Best-Loved Recipes & Inspiration, 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 Duncan Hines carrot cake (w/ real carrots & raisins)
3/4 c. boiling water (or hot tap water)
1/2 c. milk (or 5% cream)
1 pkg Jello vanilla instant pudding
1⁄2 cup vegetable oil
4 eggs
1⁄2 cup chopped nuts (I use chopped pecans)
1⁄4 cup raisins
Directions:
Directions:
1. Boil water. Preheat oven to 350°F.
2. Grease a 9x13" pan. I use Pam cooking spray.
3. Put package of dried carrots & raisins in small bowl. Pour hot water over them and allow to sit for at least 5 minutes.
3. Put cake mix, pudding, oil, eggs, nuts, carrot/raisin mixture (with water) into counter top mixer (or hand mixer) bowl and beat on low for 3 minutes.
4. Pour into prepared pan. Bake for 45 minutes or until toothpick comes out clean.
5. Cool at least 1 hour before frosting. Use cream cheese recipe found in "Pineapple Cake" recipe found in this book.
Personal Notes:
Personal Notes:
I sometimes add extra raisins.

 

 

 

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