Pineapple Carrot Cake


This week's recipe is submitted by Barb Petri

Pineapple Carrot Cake

1 pkg. white cake mix
4 eggs
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

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