Easy Carrot Cake
Easy Carrot Cake
With a boxed cake mix as its base, this carrot cake is moist, filled with delicious fruits, and (best of all) super easy to make.This recipe is courtesy of ALDI and I Am Baker.
Servings
8
Ingredients
- 1 box yellow cake mix
- 2 cup grated carrots
- 1/2 cup water
- 3 large eggs
- 1/2 cup vegetable oil
- 1/4 cup raisins
- 1/2 cup crushed pineapple (do not drain)
- 2 teaspoon ground cinnamon
- 1/4 cup walnuts
Directions
- Preheat oven to 350 degrees F. (If you have a convection oven heat to 325 degrees F.)
- Prepare two 8-inch round cake pans with butter and flour, spray with pan release, or use GOOP.
- 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.