Quick And Easy Carrot Cake
|Yellow cake mix||18 1⁄2 Ounce|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Ground cinnamon||2 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Shredded carrots||2 Cup (32 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer.
Fold in carrots, raisins, and pecans.
Spoon batter into a greased and floured 10-inch tube pan.
Bake at 350Â° for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.
Cool cake in pan 25 minutes; turn out on a wire rack, and cool completely.
Place cake on a serving plate.
Drizzle Cream Cheese Glaze over top, and sprinkle with cinnamon.