Ultimate Carrot Cake

Here's home-baked carrot cake without the hassle of shredding carrots. Yum! ...MORE + LESS -

1 pkg Betty Crocker* SuperMoist* Carrot Cake Mix

1/2 cup (125 mL) orange juice or water

1/2 cup (125 mL) vegetable oil

1/2 can (398 mL/14 FL oz) crushed pineapple in juice, undrained

1 tsp (5 mL) orange peel

1 tsp (5 mL) vanilla

4 eggs

1/2 cup (125 mL) chopped nuts

1/2 cup (125 mL) coconut

1/2 cup (125 mL) chopped raisins

1 to 2 tsp (5 to 10 mL) orange peel, if desired

1 tub Betty Crocker* Whipped Deluxe* Cream Cheese Frosting

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1

Heat oven to 350ºF (325ºF for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with 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 centre 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.