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Carrot Cake


  • 1 (18 1/2 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


  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.

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