1 pkg. yellow cake mix
3 eggs
1/2 c. oil
1/2 c. water
2 tsp. cinnamon
2 c. grated carrots
1 8-oz. can crushed pineapple, undrained
1/2 c. chopped nuts
Frosting:
3 1/2 c. powdered sugar
2 3-oz. pkg cream cheese, softened
1/3 c. butter or margarine, softened
1 tsp. milk
1 1/2 tsp. vanilla
In a large bowl, blend the cake mix, eggs, oil, water, cinnamon carrots, pineapples, and nuts until moistened. Then beat at medium speed for 2 minutes. Pour the batter into a greased and floured 13×9 pan. Bake at 350 for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan. For the frosting, mix the cream cheese, butter and vanilla. Beat at medium speed with an electric mixer until smooth. Gradually add sugar and milk mixing well. Spread on the cooled cake. Store in the refrigerator.
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