Ultimate Carrot Cake Recipe

How to make it

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• Heat oven to 350 degrees F (325 for dark or nonstick pans).
• Grease and flour, or spray with baking spray with flour, bottoms only of (two 8-inch or 9-inch round pans or 13x9-inch pan.
• In large bowl, beat cake mix, water, oil, eggs and pineapple on low speed 30 seconds.
• Beat on medium speed 2 minutes.
• Stir in nuts, coconut and rasinis.
• Pour into pans.
• Bake 8-inch round 36 to 40 minutes, 9-inch rounds 29 to 36 minutes, 13x9-inch 37 to 43 minutes or until toothpick inserted in center comes out clean.
• Cook 10 minutes.
• For rounds, run knife around sides of pans to loosen cakes; remove from pans to cooling rack.
• Cool completely, about 1 hour.
• Cool 13x9 in pan.
• To frost rounds, place 1 cake layer, rounded side down, on serving plate.
• Spread with about 1/3 cup frosting.
• Top with second layer, rounded side up.
• Frosd side and top of cake with remaining frosting.
• For 13x9, spread frosting over top of cake.
• Store covered in refrigerator.
• 16 servings