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Carrot: Ultimate "24-Carat" Cake




Source of Recipe


bettycrocker.com


Recipe Introduction


SuperMoist® carrot cake mix is bejeweled with sweet crushed pineapple, chopped nuts, coconut and raisins—creating a gem of a dessert.



List of Ingredients




1 package Betty Crocker® SuperMoist® carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded coconut
1/2 cup raisins
1 tub (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting


Recipe



1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour or spray bottoms only of two 8-inch or 9-inch round cake pans.

2 In large bowl, beat cake mix, water, oil, eggs and pineapple (with juice) with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.

3 Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour.

4 Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting. Store covered in refrigerator.