Saturday, January 17, 2009

Moist Pecan Carrot Cake

Barb's Moist Pecan Carrot Cake
Recipe By: Barbara Burrell

Serving Size: 1-13x9 Pan or 12 pieces

1 18 oz Box Carrot Cake Mix (I use Betty Crocker)
1/4 Cup Pecans (chopped)
1 4 oz Box Jello Instant Vanilla Pudding
1 10.5 oz Can of Mandarin Oranges (reserve water *optional*)
3 Eggs
1 Cup Sweetened Coconut
1/2 Cup Vegetable Oil
1 Cup Water *(OR IF you reserved the mandarin orange water & it did not equal 1 C go ahead & add only the amt of water that you need to have 1 Cup Total)

1. Preheat Oven to 350 degrees if using a glass baking pan or shiny metal pan or 325 degrees for a dark or nonstick pan. Grease Pan (I use Pan Release: recipe by Kittenkal at recipezaar now known as

2. Beat cake mix, jello, water, oil and eggs in large bowl on low speed for 30 seconds, then on medium speed for 2 minutes.

3. Add mandarin oranges and coconut to mixture. Beat until combined.

4. Bake in 13x9 pan for 30 minutes (or until toothpick comes out clean)
Note: *may take longer in dark & nonstick pans.*

Allow to cool before cutting,icing or serving.

Recommended: My Orange & Cream Cheese Icing

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