Thursday, November 5, 2009

Carrot Cake

Carrot Cake
1 (18 1/2 ounce) box yellow cake mix
2 cups carrots, grated
8 ounces crushed pineapple, undrained
1/3 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup nuts, finely chopped
2 teaspoons cinnamon

Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes. Pour batter into a greased 9 x 13-inch pan. Bake at 350 degrees F for 35 to 40 minutes.

Cool in pan. Frost with cream cheese icing and garnish with chopped nuts.

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