Carrot Cake IV Recipe - Allrecipes.com
Carrot Cake IV Recipe

Carrot Cake IV

Recipe by  

"Easy carrot cake from a cake mix. Also makes good cupcakes."

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Ingredients Edit and Save

Original recipe makes 1 - 8 inch layer cake Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
  3. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
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Reviews More Reviews

Most Helpful Positive Review
Nov 05, 2007

I rarely cook from a box. This cake came out wonderful! The only change I made was to add 1 grated carrot to the mix :-D as another suggested. I'd put this one up against any totally from scratch recipe, any time! Also, I made creamcheese frosting from scratch, using 2, 8oz pkg cream cheese, 1.5 cups powdered sugar, 6 tbl unsalted butter and a 1/2 tsp vanilla extract. DELICIOUS!

 
Most Helpful Critical Review
Feb 07, 2008

This recipe is the one that's right on the back of the cake mix box except this uses three eggs rather than four. I made this with the four eggs as directed on the box. This isn't bad for a cake mix cake, but after mixing it up, baking it and then tasting it I wondered why I bothered with the mix. Given that you're already mixing up several ingredients, it would take very little extra effort to add the few additonal ingredients a scratch cake would require. I did add about a cup of shredded carrot, but again, I asked myself why I was tryng to make something taste homemade instead of actually making it homemade. Too many ingredients for what is still a cake mix tasting cake.

 
Jan 01, 2006

I added one large grated carrot to the batter to make it look more authentic. I also added 1/2 finely chopped walnuts. I made it a few days ahead and refrigerated it. Before frosting the cake, I drizzled about 1/2 cup more pineapple juice on it for moisture. I frosted it with a simple cream cheese frosting and sprinkled it with toasted pecans and coconut. It got RAVE reviews from my family and friends.

 
Dec 30, 2002

Excellent quick box recipie. I bake and sell cakes and am always looking for better, faster, good tasting recipies. I did place the pineapple into a blender and blended for about ten seconds so I could slice through the cake for layering, otherwise the pineapple made it difficult to cut through without breaking up the very moist cake.

 
Sep 18, 2003

I made this cake, following the direction to cut the oil down to one cup, and it came out wonderful. I *did* soak up a little extra oil with a paper towel while it was cooling though. It's great (i'm not a fan of carrot cake) and everyone who tried it said it was the best carrot cake they've ever eaten. (Be forewarned though...I made the two layer round size, and when frosted, it weighed SEVEN POUNDS! It's very VERY moist.

 
Jun 28, 2005

This is a wonderful recipe. My family loved it and could not believe it was from a boxed mix. I added a small box of raisins and a handful of coconut to this recipe and it was absolutely wonderful!!! THis cake is a winner-I will only use this recipe when I need a carrot cake again. I already have a request for this cake this Christmas!!!

 
May 10, 2008

these are really good. i added a half shredded carrot for a more home-made taste. i layered the cake in four and filled it with cream cheese frosting; the cake really held well. altogether, the taste reminded me of "pumpkin roll cake" in the site. i will never labor for carrot cake scratch anymore! , and probably will never make "pumpkin roll cake" again. thank you, submitter!

 
Jul 18, 2008

great recipe, no problems here or alterations

 

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Nutrition

  • Calories
  • 410 kcal
  • 21%
  • Carbohydrates
  • 40.2 g
  • 13%
  • Cholesterol
  • 106 mg
  • 35%
  • Fat
  • 25.6 g
  • 39%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 6 g
  • 12%
  • Sodium
  • 327 mg
  • 13%

* Percent Daily Values are based on a 2,000 calorie diet.

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