Thought y’all might like last week’s Carrots with a Twist recipe from my Cool Whip Frosting post. The recipe actually comes from a Cake Mix doctor newsletter I saw years ago. It’s incredibly easy to throw together and your family will love it.
Carrots with a Twist
1 package (18.25 oz.) plain yellow cake mix
1 package (3.4 oz.) instant vanilla pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon
3 cups (about 5 medium) grated carrots
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Preheat oven to 350 degrees. Grease 2 round cake pans. I use nine inch pans.
Put cake mix, pudding mix, orange juice, oil, eggs and cinnamon in a mixing bowl. Beat for 2 minutes on medium speed. Batter should be thick. Fold in carrots, raisins and nuts. Divide batter between pans.
Bake till golden brown and cake springs back when pressed with a finger, about 30-35 minutes. Cool in pans for 10 minutes. Remove and allow to cool on wire racks for 30 minutes before frosting.
Didn’t I tell you it was easy? The cake turns out amazingly dense and moist. It’s been our fave carrot cake for years now.
