- 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
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.