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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.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 415 Calories from Fat 156

% Daily Value*

Total Fat 18 g27.6%

Saturated Fat 3.6 g18.1%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 373.5 mg15.6%

Total Carbohydrates 60 g20.2%

Dietary Fiber 3.5 g13.9%

Sugars 36.3 g

Protein 5 g10.9%

Vitamin A 102.6% Vitamin C 3.5%

Calcium 4.3% Iron 4.5%

*Based on a 2000 Calorie diet

Quick And Easy Carrot Cake Recipe