Snack Cake

By Hklbrries

Use an 8- or 10-ounce package of shredded carrots (about 2 1/4 to 3 1/2 cups).

Ingredients

• 8-ounce or 10-ounce package shredded carrots (about 2 1/4 to 3 1/2 cups)
• 1 pkg (14.5 ounce) gingerbread cake mix
• 3/4 cup water
• 2 large eggs
• 2 tbsp vegetable oil
• 1 cup chopped toasted walnuts

Details

Servings 16

Preparation

Step 1

Preheat oven to 375 F. Grease 9-by-9-inch cake pan.

In large bowl, with wire whisk, stir gingerbread cake mix, water, eggs and vegetable oil until just blended. Stir in carrots and walnuts. Spread in prepared pan. Bake 50 to 55 minutes or until tester inserted in center comes out clean. Cool on wire rack.