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Quick And Easy Carrot Cake

chef.tim.lee's picture
  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)
  Eggs 3
  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 350° 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.

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