3.75
4 ratings

Easy Carrot Cake

Eat like a bunny this Easter with this moist, simple carrot cake

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.

8
Servings
433
Calories Per Serving

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%