EASY CARROT CAKE

EASY CARROT CAKE image

Provided by Jeanne Benavidez

Time 50m

Number Of Ingredients 9

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1 (18.5 oz) box carrot cake mix
1/2 c liquid (reserved pineapple juice plus enough water to make 1/2 cup)
1/3 c canola oil
3 eggs
2 c finely shredded carrots
1 small can crushed pineapple, drained (reserve the juice)
1/2 c raisins
1/2 c chopped pecans or walnuts
1 can(s) (16-oz.size)ready made cream cheese frosting

Steps:

1. Preheat oven to 350 F.
2. Combine the cake mix, liquid, oil and eggs; beat 2 minutes at medium speed with an electric mixer.
3. Fold in carrots, pineapple, raisins, and pecans.
4. Pour batter into a greased and floured 9 x 13 cake pan. (You can use the non-stick cooking spray with flour here.)
5. Bake for 35 to 45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
6. Cool the cake in the pan for 25 minutes; turn the cake out onto a wire rack and let it cool completely.
7. Place the cake on your desired serving platter and spread the icing evenly to cover the cake.