Pineapple-Carrot Cake

Fresh orange peel, carrots and pineapple stirred into a convenient cake mix make this cake a delicious winner.

Prep Time: 35 min
Total Time: 2 hours 50 min
Makes: 15 servings

(9 ratings)

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Cake
1	box Betty Crocker® SuperMoist® butter recipe yellow cake mix
1/2	cup water
1/3	cup butter or margarine, softened
1	teaspoon grated orange peel
1	teaspoon vanilla
4	eggs
1	can (8 oz) crushed pineapple, undrained
2 1/2	cups finely shredded carrots (3 to 4 large)
Frosting
3	cups powdered sugar
1	package (8 oz) cream cheese, softened
2	tablespoons butter or margarine, softened
1	teaspoon vanilla
12	chocolate wafer cookies, finely crushed, if desired
15	sugared carrot decorations, if desired

1.	Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in carrots. Pour into pan.
2.	Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3.	In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
4.	Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.
High Altitude (3500-6500 ft): Add 1/4 cup Gold Medal® all-purpose flour to dry cake mix. Increase water to 2/3 cup. Bake 40 to 45 minutes.

Kitchen Tips

If desired, use a 12-oz container of Betty Crocker® Whipped cream cheese frosting in place of the homemade frosting.

Purchasing

Look for the sugared carrot decorations in specialty cake-supply stores or online sites.

Nutrition Information:

1 Serving: Calories 370 (Calories from Fat 130); Total Fat 14g (Saturated Fat 8g, Trans Fat 1g); Cholesterol 90mg; Sodium 340mg; Total Carbohydrate 57g (Dietary Fiber 0g, Sugars 43g); Protein 4g Percent Daily Value*: Vitamin A 50%; Vitamin C 2%; Calcium 8%; Iron 6% Exchanges: 1 Starch; 3 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

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