Carrot Cake IV

Carrot Cake IV

45

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

Ingredients

{{adjustedServings}} servings 410 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 410 kcal
  • 21%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 40.2g
  • 13%
  • Protein:
  • 6 g
  • 12%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 327 mg
  • 13%

Based on a 2,000 calorie diet

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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.
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Reviews

45
  1. 50 Ratings

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I rarely cook from a box. This cake came out wonderful! The only change I made was to add 1 grated carrot to the mix :-D as another suggested. I'd put this one up against any totally from scrat...

I added one large grated carrot to the batter to make it look more authentic. I also added 1/2 finely chopped walnuts. I made it a few days ahead and refrigerated it. Before frosting the cake...

This recipe is the one that's right on the back of the cake mix box except this uses three eggs rather than four. I made this with the four eggs as directed on the box. This isn't bad for a cake...