Easy Carrot Cake Recipe

 

• 1 box yellow cake mix
• ▢2 cups grated carrots
• ▢½ cup water
• ▢3 large eggs
• ▢1/2 cup vegetable oil
• ▢1/4 cup raisins
• ▢1/2 cup crushed pineapple, do not drain
• ▢2 tsp. ground cinnamon
• ▢1/4 cup walnuts, chopped

Instructions

• Preheat oven to 350°F. (If you have a convection oven heat to 325°F.)
• Prepare (butter and flour, spray with pan release, or use GOOP) two 8-inch round cake pans.
• In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.
• Divide the batter into the two prepared pans and place in the oven for 35-40 minutes.
• Test the cakes at 30 minutes; if a toothpick comes out clean, the cakes are done.
• Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature. Do not frost cakes until they have cooled completely