CARROT CAKE IV
Easy carrot cake from a cake mix. Also makes good cupcakes.
Provided by cookie
Categories Desserts Cakes Carrot Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- 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.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Nutrition Facts : Calories 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, Sodium 327 mg, Sugar 23.7 g
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- Replace Water With Milk. Most boxed carrot cake mixes call for adding water to the powder to make the batter. This is supposed to make the process easier for the consumer, but it doesn’t do the cake any good when it comes to flavor or consistency.
- Don’t Ignore the Butter. Similar to the water thing, most boxed carrot cake mixes call for adding oil to make the batter. Oil also doesn’t offer much in the flavor department, but you can change that.
- Mix in Some Nuts. Whenever I make carrot cake, I’ll throw in some chopped nuts for an extra kick of flavor. Not to mention, nuts add a certain crunch that gives the cake a more interesting texture.
- Spruce up With Fruits. A fantastic way to enhance and deepen the flavor of homemade or boxed carrot cake is to incorporate fruits into the batter. Certain fruits naturally pair well with the flavor profile of carrots in this dessert.
- Add Coconut Shreds. If you have some coconut shreds lying around, stir them into the boxed carrot cake mix. They’ll enhance the cake with their nutty, sweet flavor and hints of caramel toffee plus vanilla.
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