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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.

Calories 390 per serving 2340 for selected servings
Fat 21.2g per serving 127g for selected servings
Sugar 29.8g per serving 179g for selected servings
Protein 5.8g per serving 35g for selected servings
Carbohydrates 48.7g per serving 292g for selected servings

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

  1. Preheat oven to 350 degrees.

  2. Mix together the cake mix, pudding, nutmeg and cinnamon.

  3. Add eggs, oil and water to this mixture.

  4. Mix on medium speed for 1 minute.

  5. Add the pineapple, carrots, pecans and coconut.

  6. Blend well.

  7. Pour into a greased 9 inch round cake pan.

  8. Bake 25 to 30 minutes, until tooth pick inserted in the center comes out clean.

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