Sunday, August 2, 2009

Ultimate Carrot Cake

1 box of carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 8 ox can crushed pineapple in juice, undrained
1/2 cup chopped nuts
1.2 cup coconut
1/2 cup raisins
Heat oven to 350*, grease and flour pans or spray bottoms only with non stick spray. *Ooops*
In a large bowl beat cake mix. water, eggs and pineapple for 30 seconds on low, then medium for 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
Bake 8 inch rounds 36 to 40 minutes, 9 inch rounds 29 to 36 minutes, 13 X 9 inch 37 to 43 minutes or until a toothpick inserted in the middle comes out clean.
Cool for 10 minutes. For rounds run a knife along the side of pans to loosen cake, remove from pans to cooling rack. Cool completely 1 hour and then frost and eat!
I will take a picture of the finished cake when it is done. However right now it is still cooking but the batter was so nummers!

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