CARROT CAKE WITH RAISINS, PINEAPPLE, NUTS AND COCONUT

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I got this recipe from the Betty Crocker website.  This is a very moist cake and makes a great dessert.

1 package Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple in juice, undrained
1/2 cup chopped nuts (I used walnuts)
1/2 cup shredded coconut
1/2 cup raisins
1 tub (1 lb.) Betty Crocker Rich & Creamy cream cheese frosting or you can use my recipe for homemade cream cheese frosting in my recipe box on this blog
Heat oven to 350 degrees, grease or spray two 8-inch or 9-inch round pans.  In large bowl, beat cake mix, water, oil, eggs and pineapple(with juice) with electric mixer on low speed for 30 seconds.  Beat on medium speed for 2 minutes.  Stir in nuts, coconut and raisins.  Pour into pans.  Bake 8 inch rounds 40 to 45 minutes,  9 inch rounds 30 to 35 minutes until toothpick inserted in center comes out clean.  Cool 10 minutes, remove from pans.  Frost with cream cheese frosting when completely cooled.  Enjoy!