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       Volume I - May 14, 2010

Ultimate Carrot Cake

Serves: 12


  Download this recipe.

1 package Betty Crocker SuperMoist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 (8-ounce) can crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup raisins
1 tub Betty Crocker Rich & Creamy cream cheese ready-to-spread frosting or
Cream Cheese Frosting (see Fabulous Frostings and Glazes chapter)

1- Heat oven to 350°. Grease bottoms only of 2 round pans, 8 or 9 x 1 1/2 inches, with shortening; lightly flour.

2- Beat cake mix, water, oil, eggs and pineapple (with juice) in large bowl with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.

3- Bake 8-inch rounds 40 to 45 minutes, 9-inch rounds 28 to 32 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

4- Fill layers and frost side and top of cake with frosting. Store covered in the refrigerator.

High Altitude (3500 to 6500 feet): Do not use 8-inch rounds. Heat oven to 375°. Add 1/3 cup all-purpose flour to dry cake mix. Decrease oil to 1/3 cup.

Betty's Tip: This popular cake has remained a favorite since the 1960s. For even more homemade flavor and taste, you can add extra carrots to the recipe. Omit the water and add 3/4 cup finely shredded carrots. Decrease the bake time for 8-inch rounds to about 35 minutes (bake time for 9-inch rounds remains the same).

From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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