Carrot Cinnamon Cake

Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box super moist white cake mix*
• 1/2 cup vegetable oil
• 3 eggs
• 2 (4.5 ounce) jars strained carrots (baby food)
• 1/2 cup chopped nuts
• 4 teaspoons ground cinnamon, divided
• 1 container creamy deluxe vanilla ready to spread frosting

Instructions

1. Heat oven to 350 degrees F. Grease 13 x 9 x 2-inch pan.
2. Mix together in a large bowl: cake mix, oil, eggs, carrots, nuts and half the cinnamon.
3. Spread evenly in pan and bake until wooden pick inserted in center comes out clean, 30 to 35 minutes; cool.
4. Mix frosting with remaining cinnamon; frost top of cake.

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* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes.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.