This week's recipe is submitted by Barb Petri
Pineapple Carrot Cake
1 pkg. white cake mix
2 cups grated, peeled carrots
1 cup undrained crushed pineapple
1/2 cup vegetable oil
1/4 cup water
2 tsps. ground cinnamon
1/4 tsp. ground nutmeg
Grease a 9 x 13 inch baking pan.
Preheat oven to 350 degrees.
In a large bowl, combine cake mix,
eggs, carrots, pineapple
with juice, oil, water, cinnamon and
nutmeg. Beat on low speed for 1 minute
to blend, then on medium speed for
2 minutes or until well blended.
Spread batter evenly in prepared pan;
bake 35 to 40 minutes or until a
toothpick inserted in center comes
out clean. Cool in pan on rack, then
frost as desired