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Cakes

Delicious Carrot Cake

imelda ramirez Recipe shared by:
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tasty and delicious, you cant resist

  • Hands-On Time: 15 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: 12
  • Rating:

Ingredients

  • 1 box of yellow cake mix duncan hines
  • 2 cups of grated carrots
  • 1 can of 8oz. crused pineapple with juice undrained
  • 1/2 cup of milk
  • 3 eggs
  • 1/2 vegetable oil
  • 1/2 cup of chopped pecans
  • 1/2 cup of slivered almonds
  • 2 tsp. of ground cinnamon
  • 1 tsp. of sugar
  • frosting
  • 1 12.oz container of cool-whip
  • 1 8 oz. package of cream cheese
  • 1 can crushed pinapple with juice
  • garnish
  • use pineapple for garnish or sprinkle grated carrot with pecans

Baking Instructions

  1. preheat over to 350 degrees and flour two 9 in round pan
  2. combine cake mix, carrot, pineapple with juice, milk, eggs, oil, pecans, almonds, cinnamon and sugar in a large mixing bowl and beat at low speed for 2 minutes.
  3. pour batter into pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean
  4. cool in pan and ready to frost
  5. refrigerate until ready to serve

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Tips

pastokes

pastokes

I had often added some sour cream to my chocolate cake mixes until one day I didn't have any sour cream, but I did have some yogurt.. I added an individual container of yogurt (it was fat free raspberry) to a devil's food cake mix. Everyone who had a piece asked what my secret was because it was the most moist and best chocolate cake they have had.


Before frosting ...

Before frosting ...

After the baked cake has cooled at room temp, wrap in plastic wrap and chill in your freezer for about 2 hours. This makes crumb icing and carving so much easier!





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