Carrot Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 2 cups grated carrots
• 8 ounces crushed pineapple, undrained
• 1/3 cup water
• 3 eggs
• 1/2 cup vegetable oil
• 1/2 cup nuts, finely chopped
• 2 teaspoons cinnamon

Instructions

1. Combine all ingredients. Beat on low speed of mixer until moistened. Beat at medium speed for 2 minutes.
2. Pour batter into a greased 9 x 13-inch pan.
3. Bake at 350 degrees F for 35 to 40 minutes.
4. Cool in pan.
5. Frost with cream cheese icing and garnish with chopped nuts.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.