Page 195 - Chocolate Cake Doctor

S H E E T C A K E S 177

CHOCOLATE CARROT CAKE E
CHOCOLATE CARROT CAK

WITH PINEAPPLE CREAM CHEESE FROSTING

his cake is so much more than 5 to 6 carrots

just a carrot cake. In fact, it’s a 1 package (18.25 ounces) German chocolate
cake mix with pudding
carrot, pineapple, raisin, wal-
1 ⁄2 cup vegetable oil
nut, and choco- 3 large eggs
late cake, 2 teaspoons ground cinnamon
1 ⁄2 cup raisins
and it’s
1 ⁄2 cup finely chopped walnuts
topped with one
Pineapple Cream Cheese Frosting
of the most delicious cream cheese (page 431)

frostings around. And it’s just the
1. Place a rack in the center of the oven
earthy, substantial sort of dessert
and preheat the oven to 350°F. Lightly
you hope someone’s brought to a mist a 13- by 9-inch pan with vegetable
oil spray. Set the pan aside.
potluck supper. Why take chances?
2
Next time you be the one to bring it! 2. Drain the pineapple, reserving ⁄3 cup
of the juice. Set the juice aside, and
reserve the drained crushed pineapple
SERVES: 20
for the frosting. Grate the carrots to
PREPARATION TIME: 15 MINUTES
measure 3 cups. Set the carrots aside.
BAKING TIME: 40 TO 45 MINUTES
ASSEMBLY TIME: 5 MINUTES 3. Place the cake mix, oil, eggs, cinna-
mon, and reserved pineapple juice in a
large mix ng bowl. Blend with an electric
i
Vegetable oil spray for misting the pan mixer on low speed for 1 minute. Stop
1
1 can (15 ⁄4 ounces) crushed pineapple in its the machine and scrape down the sides
own juice of the bowl with a rubber spatula.