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.
i love your recipe! did you know that you can use apple sauce instead of oil in your cake/muffin recipes? i don't like it in brownies but it works well in white, yellow or fruit flavored cake mixes. you use the same amount of applesauce that you would normally use of oil.
ReplyDeletei pinned your recipe, thanks again.
Thanks! I do know about the applesauce substitute, but I rarely remember to use it. If you're doing a chocolate anything you can substitute the oil with baby food prunes. It's an equal exchange and you can't taste them once its cooked. My mom used to use them years ago.
ReplyDeleteRecently, we've been substituting Chobani in a lot of our baking recipes for either oil or to cut down on the amount of cream cheese.