Ultimate Carrot Cake
Prep Time:
25 Minutes
Total Time: 2 Hours
45 Minutes
Servings: 16
Here’s home-baked carrot cake without the hassle of shredding carrots. Yum!
All You Need Is ...
Cake
- 1 box Betty Crocker® SuperMoist® white cake mix
- 125 ml orange juice or water
- 125 ml vegetable oil
- 1 can (225 grams) crushed pineapple in juice, undrained
- 400 grams grated carrots
- 1 teaspoon orange zest
- 1 teaspoon vanilla
- 4 eggs
- 75 grams chopped nuts
- 70 grams coconut
- 70 grams chopped raisins
Frosting
- 1 to 2 teaspoons orange peel
- 1 container Betty Crocker® Premium cream cheese frosting
Betty's Easy Steps
- Heat oven to 180°C (160°C for dark or nonstick pans). Grease two 20cm or 23cm round cake pans or 13x23cm pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, grated carrots, orange zest, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
- Bake 20cm or 23cm rounds 30 to 35 minutes, 13x23cm pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
- Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 75 grams frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x23cm cake. Store in refrigerator.
