A new spin on the classic carrot cake, this cake adds fresh nuts and crushed pineapple to the recipe.
-By Julie (Peterson) Strommen
1 pkg Duncan Hines Deluxe Carrot Cake Mix
½ cup water
½ cup Crisco oil or puritan oil
½ cup finely chopped nuts
1 8-oz can crushed pineapple, undrained
4 oz softened cream cheese
2 tsp lemon juice
1 can vanilla frosting
- Preheat oven to 350 degrees. Blend carrot cake mix, water, oil, eggs, nuts, and pineapple in a large bowl at medium speed for 2 minutes.
- Spread batter in greased and floured 13x9x2-inch pan. Bake for 35-40 minutes.
- Cool completely before frosting.
- In a medium bowl, mix cream cheese and lemon juice until well blended. Stir in vanilla frosting. Frost cake.