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Carrot Cake IV Recipe

Recipe by: 106a802496d678ba

"Easy carrot cake from a cake mix. Also makes good cupcakes."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep
  • Cook
  • Ready In
  • 1Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  • 2In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
  • 3Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Ingredients
  • 10 servings
  • 410 cals
  • 1 (18.5 ounce) package carrot cake mix
  • 1/2 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1/2 cup finely chopped walnuts
  • 1 (8 ounce) can crushed pineapple with juice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    410
    21%
  • Fat:
    25.6
    39%
  • Carbs:
    40.2
    13%
  • Protein:
    6
    12%
  • Cholesterol:
    98
    33%

Based on a 2,000 calorie diet

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