Serves: 12
Total Calories: 177
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.
1 Serving: Calories 480 (Calories from Fat 305) Fat 34g (Saturated 12g) Cholesterol 100mg Sodium 400mg Carbohydrate 38g (Dietary Fiber 1g) Protein 6g. % Daily Value: Vitamin A 10% Vitamin C 2% Calcium 2% Iron 4%.
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.
This Ultimate Carrot Cake recipe is from the Betty Crocker Ultimate Cake Mix Cookbook Cookbook. Download this Cookbook today.
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