Carrot Cake IV recipe

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Ingredients

1 (18.5 ounce) package carrot cake mix
½ cup water
½ cup vegetable oil
3 eggs
½ cup finely chopped walnuts
1 (8 ounce) can crushed pineapple with juice

Nutrition Info

410.2 calories
carbohydrate: 40.2 g
cholesterol: 98.3 mg
fat: 25.6 g
fiber: 1.3 g
protein: 6 g
saturatedFat: 4.6 g
servingSize: -
sodium: 327 mg
sugar: 23.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.

  2. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.

  3. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.

Recipe Yield

1 - 8 inch layer cake

Recipe Note

Easy carrot cake from a cake mix. Also makes good cupcakes.

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