Easy Carrot Cake Recipe
This semi-homemade Easy Carrot Cake Recipe is the recipe everyone will be begging you for. I have fooled everyone with this cake… it’s tastes 100% homemade, but I use a time saving (and flavor adding) trick… find out what secret ingredient I use to add depth and richness to my cake!
Servings: 8 servings
Ingredients
- 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