Recipe 1299 - Cake Mix Carrot Cake Plus
Recipe 1299 - Cake Mix Carrot Cake Plus
(by Shirley McNevich)
1 Betty Crocker super moist carrot cake mix (do NOT mix according to
box directions)
1/2 cup water
1/2 cup canola oil
2 TBSP Parkay margarine
4 eggs
1 - 8oz. can Dole crushed pineapple (do not drain)
1/2 cup chopped nuts
1/2 cup Baker's angelflake coconut
1/2 cup raisins (optional)
Frosting: 6oz. Philadelphia cream cheese; 4 TBSP softened butter; 2
cups Domino's powdered sugar; 2 tsp. vanilla
In a saucepan add raisins--cover them with water. Turn heat to
medium, bring to a boil, boil for 5 minutes, then drain and set aside. In
a mixer add Parkay and eggs--beat. Add oil, pineapple with juice and
cake mix powder--beat slowly until mixed, then beat on medium
speed for 2 minutes. Remove bowl from mixer--add chopped nuts,
coconut and drained raisins--stir. Pour batter into a greased angelfood
cake pan. Bake at 350 degrees for 35 minutes. Cool 20 minutes, then
dump it on to a cake plate--cool completely. Frosting: in a mixer add
cream cheese and butter--beat well. Add powdered sugar--beat. Add
vanilla--beat until smooth. Refrigerate frosting for a few minutes, then
frost the cake. Keep refrigerated.
Continue to:
Other Recipes:
- 1371 - Potato Rolls
- 1314 - Cream Cheese Egg Salad
- 1266 - Shrimp Bread Appetizer
- 1284 - Kielbasa and Potatoes
- 1439 -Broccoli and Cheddar Cheese Casserole
- 1494 - Potato Burgers
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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