Carrot Cake IV

          

Easy carrot cake from a cake mix. Also makes good cupcakes.

Original recipe makes 1 – 8 inch layer cake

Ingredients

1 (18.5 ounce) package carrot cake mix
1/2 cup water
1/2 cup vegetable oil
3 eggs
1/2 cup finely chopped walnuts
1 (8 ounce) can crushed pineapple with juice

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  2. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
  3. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.

Nutrition

Calories: 410 kcal
Carbohydrates: 40.2 g
Cholesterol: 106 mg
Fat: 25.6 g
Fiber: 1.3 g
Protein: 6 g
Sodium: 327 mg

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