Morning Glory Carrot Cake

Name: Morning Glory Carrot Cake
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 15
Cuisine: Global
Ingredients: 2 Tbsps butter or margarine, softened; 591 milliliters finely shredded carrots (about 5 medium); 177 milliliters flaked coconut, toasted; 227 grams package cream cheese, softened; 4 eggs; 3 Tbsps Gold whole wheat flour; 2 teaspoons ground cinnamon; 0 teaspoons ground nutmeg; 710 milliliters powdered sugar; 79 milliliters raisins; 1 teaspoon vanilla; 118 milliliters vegetable oil; 79 milliliters chopped walnuts; 296 milliliters water; 1 box Betty yellow cake mix

Morning Glory Carrot Cake requires around 3 hours and 10 minutes from start to finish. One serving contains 422 calories, 5g of protein, and 19g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 15. It can be enjoyed any time, but it is especially good for Easter. If you have eggs, betty cake mix, raisins, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (or 325F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.

Ingredients you will need

Baking Spray

All Purpose Flour

Equipment you will use

Oven

Frying Pan

In large bowl, stir cake mix and flour. Reserve 1/3 cup cake mix mixture. To remaining mixture, add water, oil, eggs, cinnamon and nutmeg; beat with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. In medium bowl, stir carrots, raisins, walnuts and reserved cake mix mixture until coated. Stir into batter; pour into pan.

Ingredients you will need

Cake Mix