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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 12 |
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A friend made this and I had to have the recipe. She didn't put the nuts in the cake but instead used them to sprinkle on top of the icing - I prefer that because, if you don't like nuts, it's easier to pick them out. Ingredients:
1 2-layer yellow cake mix |
1 1/4 cups miracle whip |
4 eggs |
1/4 cup cold water |
2 teaspoons cinnamon |
2 cups finely grated carrots |
1/2 cup chopped walnuts, , toasted |
cream cheese frosting, either your favourite or from a can |
Directions:
1. Preheat oven to 350F; spray a 13x9 cake pan with Pam (non-stick cooking spray) and set aside.
2. In a large bowl, combine dry cake mix, Miracle Whip salad dressing, eggs, water and cinnamon at medium speed until well blended.
3. With a wooden spoon, stir in carrots and walnuts.
4. Note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced.
5. Pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean.
6. Cool completely and then frost.
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