Shortcut Carrot Cake
By adding a few ingredients to a store-bought mix, we get improved texture and flavor, plus the satisfaction of creating a yummy treat.
It may not be quite as good as Great-grandma’s, but I didn’t have to spend half an hour grating carrots, either.
1 boxed carrot cake mix
1/2 cup orange juice
1/2 cup vegetable oil
1 small can crushed pineapple in juice, undrained
1 teaspoon vanilla
1/2 cup chopped pecans
1/2 cup coconut
1/2 cup raisins
1 can cream cheese frosting
Heat oven to 350°F . Grease and flour two 8- or 9-inch round cake pans. In large bowl, beat cake mix, orange juice, oil, pineapple, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in pecans, coconut and raisins. Pour into pans.
Bake at 350°F for 30 – 35 minutes, or until a piece of uncooked spaghetti inserted in center comes out clean. Cool 10 minutes, then remove from pans and cool on a wire rack. Cool completely (about 1 hour). Frost with cream cheese frosting.