 |
Prep Time: 7 Minutes Cook Time: 60 Minutes |
Ready In: 67 Minutes Servings: 12 |
|
Its cheating because I used a box of nut bread mix that I had on hand and wanted to use before it expired instead of making cake batter and because I just dusted the top with powdered sugar instead of making cream cheese frosting. Its still carrot cake and the teens didn't need forks to share it around the dungeon on D&D night. Ingredients:
1 (15 1/2 ounce) box nut quick bread mix (i used pillsbury) |
1 cup grated carrot (about 2 carrots) |
1/2 cup raisins |
1 cup crushed pineapple in juice (1/2 20 oz can) |
2 eggs, beaten |
1 cup water |
Directions:
1. Preheat oven to 350.
2. Grease and flour 8 or 9 inch souffle pan.
3. Mix carrots, raisins, pineapple, eggs, and water in a bowl.
4. Add the nut package from the nut bread mix if its separate and stir that inches.
5. Stir in nut bread mix.
6. Pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.
|
|