Monday, April 25, 2011

Simple & Moist Carrot Cake

A simple Carrot Cake from a box, with simple additions makes this recipe extra special.  So, yummy and moist...everyone will enjoy your cooking style! 
  • You will Need:
  • Carrot Cake Mix ( Duncan Hines Classic Carrot)
  • Vegetable Oil
  • Eggs
  • Apricot & Pineapple Preserves (Knot's Berry Farm)
  • Walnuts
  • **fresh grated Carrots, optional

Preheat your oven to 350 degrees (Check the box, regarding the pan you plan to use.)
*Cooking time is on the box, adjusted times are listed per size of pan.  Mine took about 40 minutes.
*** I always do the toothpick test to ensure the cake is done.
Follow directions according to the box. ** Included in the box was a packet of dehydrated carrots and raisins. I choose instead to add 1 cup of fresh grated carrots. **Only because some in my family do not care for raisins.
The boxed called for 1 1/4 cups of water, 3 large eggs, 1/4 cup vegetable oil to be added to the cake mix.
In addition I added: 1 cup of chopped walnuts (pecans may be used), and one jar (8oz.) of Apricot & Pineapple preserves to the mix. Mix well and bake. 
When the cake is done, let it rest on a wire rack or a cold stove burner for about 15 or 20 minutes before turning out.  If you add a glaze or frosting, let it cool completely.
***For my glaze, I used a small amount of powdered sugar and 1 or 2 tablespoons of milk, then drizzled on the cake. Then, I added green sugar sprinkles and store bought candy carrots to decorate.

Semi-homemade with Style...

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