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“Jiffy” Extra Moist Carrot Cake
At a Glance
- Cook
- 25 to 30 min
- Total
- 50 min
- Servings
- 6.00 - serving(s)
Categories
- Dessert
- Baking
Allergens
- Eggs
- Milk
- Wheat
- Tree nuts
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for "Jiffy" Extra Moist Carrot Cake brings together 1 package jiffy yellow cake mix, 3 tablespoons vanilla instant pudding mix (dry), 1/2 teaspoon nutmeg in a practical dish for home cooking. It takes about 50 min to prepare and cook. It makes approximately 6 servings.
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Equipment
9 inch round cake pan, mixing bowl, electric mixer
Ingredients
- 1 package jiffy yellow cake mix
- 3 tablespoons vanilla instant pudding mix (dry)
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 2 eggs
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup crushed pineapple
- 3/4 cup grated carrot
- 1/2 cup chopped pecans
- 1/2 cup coconut
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Instructions
Preheat oven to 350 degrees.
Mix together the cake mix, pudding, nutmeg and cinnamon.
Add eggs, oil and water to this mixture.
Mix on medium speed for 1 minute.
Add the pineapple, carrots, pecans and coconut.
Blend well.
Pour into a greased 9 inch round cake pan.
Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.
Keep Cooking
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