1 (8 oz) can crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 cup shredded raw carrots, chopped (optional)
Instructions
Heat oven to 350. Grease and flour bottoms only of two 8 or 9 inch round pans, or 13x9 pan.
In large bowl, beat cake mix, water, oil, eggs and pineapple (plus optional carrots) at low speed for 30 seconds.
Beat on medium speed for 2 minutes. Stir in nuts, coconut, and raisins. Pour into pans.
Bake the 8 inch rounds for 36 to 40 minutes
Bake the 9 inch rounds for 29 to 36 min
Bake the 13x9 pan for 37 to 43 minutes.
Test with toothpick Cool 10 minutes. For rounds
run knife around edge to loosen, remove from pan to cooling rack Cool completely, about 1 hour. Cool 13x9 inch in pan
Recipe suggest using BC Cream Cheese frosting.
I like to use a Cool Whip frosting.
Originally Submitted
12/20/2011
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