Holidays Easter

Easy Carrot Cake

Easy Carrot Cake
3.8 from 4 ratings
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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.
Servings
8
servings
Ingredients
  • 1 box yellow cake mix
  • 2 cup 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 teaspoon ground cinnamon
  • 1/4 cup walnuts
Directions
  1. Preheat oven to 350 degrees F. (If you have a convection oven heat to 325 degrees F.)
  2. Prepare two 8-inch round cake pans with butter and flour, spray with pan release, or use GOOP.
  3. 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.
  4. 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.
  5. Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature.
  6. Do not frost cakes until they have cooled completely.
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