Ultimate Carrot Cake

By Renna

The name says it all

Ingredients

• Cake:
• 1 box Betty Crocker® SuperMoist® carrot cake mix
• 1/2 cup orange juice or water
• 1/2 cup vegetable oil
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1 teaspoon orange peel
• 1 teaspoon vanilla
• 4 eggs
• 1/2 cup chopped nuts
• 1/2 cup coconut
• 1/2 cup chopped raisins
• Frosting:
• 1 to 2 teaspoons orange peel, if desired
• 1 container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

Preparation

Step 1

# Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
# 2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
# 3 Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.