Easy Cake Mix Carrot Cake

 Carrot cake is a Western dessert that you can often find everywhere.  The sweetness of the carrot, cinnamon, ginger, and any nuts makes it consistently moist.  Today’s carrot cake recipes add a proportion of oil and frost with cream cheese frosting, and there are infinite ways to jazz up carrot cake.  But for this recipe, I like to make simple carrot cake using the yellow box cake mix and ready-made cream cheese frosting to save time.  This recipe is an easy way to bring to a party.  It is a budget-friendly recipe to get to a party.

Ingredients:

Soft butter greases the 9” x 13” cake pan, and some flour is used to dust the pan.

1 18,25 oz. plain yellow cake mix

1 package 3.4 oz. vanilla instant pudding mix

1 cup milk

1/2 cup oil

3 eggs

2 1/2 cups shredded carrots

2 tsp ground cinnamon

1/4 tsp nutmeg

1/2 cup raisins

1/2 roughly chopped walnuts

Ready-made cream cheese frosting

Directions:

Preheat oven to 350 degrees.

Grease the cake pan with soft butter or vegetable shortening and dust with flour.  Skim out the excess flour and set aside.

Place cake mix, egg, pudding, milk, oil, cinnamon, and nutmeg in a large mixing bowl.  Blend with the electric mixer on low speed for 1 minute.  Stop the machine and scrape down the sides of the bowl with a rubber spatula.  Beat for 2 minutes more.  Gently fold the carrot, raisin, and nuts with a rubber spatula.

The batter should look thick and well-blended.

Pour the batter into the prepared cake pan.  Place the pan in the oven and bake for 35 minutes or until the cake is golden brown.

Let the cake cool off, and then spread the cream cheese frosting over the cake.