April 14, 2017
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.
Ingredients
- 1 box yellow cake mix
- 2 Cups 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 Teaspoons 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.
Nutritional Facts
Servings8
Calories Per Serving433
Total Fat19g29%
Sugar33gN/A
Saturated3g13%
Cholesterol70mg23%
Protein5g11%
Carbs62g21%
Vitamin A260µg29%
Vitamin B120.2µg3.9%
Vitamin B60.1mg7.3%
Vitamin C7mg11%
Vitamin D0.4µg0.1%
Vitamin E4mg20%
Vitamin K6µg8%
Calcium169mg17%
Fiber2g9%
Folate (food)24µgN/A
Folate equivalent (total)88µg22%
Folic acid37µgN/A
Iron2mg11%
Magnesium17mg4%
Monounsaturated11gN/A
Niacin (B3)2mg10%
Phosphorus259mg37%
Polyunsaturated3gN/A
Potassium196mg6%
Riboflavin (B2)0.3mg15.5%
Sodium524mg22%
Thiamin (B1)0.2mg12.9%
Trans0.3gN/A
Zinc0.5mg3.6%