Lena Austin

Ultimate Carrot Cake

1 box Betty Crocker Super Moist carrot cake mix
1/2 cup water
1/2 cup vegetable oil
4 eggs
1 can (8 oz) crushed pineapple in juice, undrained
1/2 cup chopped nuts
1/2 cup shredded or flaked coconut
1/2 cup raisins
1 container Betty Crocker Rich and Creamy cream cheese frosting

1. Heat oven to 350F or 325F for dark or non-stick pans. Wait patiently for the light to go off before you begin mixing. You want those oven walls hot and ready. Grease and flour (or spray with baking spray with flour) bottoms only of cake pans. I'm lazy and use a Bundt pan, but you can use what pleases you.
2. Put raisins in water in a microwave safe container and nuke for 1-2 minutes until water is very hot. Set aside to allow raisins to plump, then separate. Save the water and raisins separately. You'll need both.
3. In a large bowl, beat eggs. Add cake mix, raisin water (1/2 cup only), oil, and pineapple. Add in nuts, coconut, and raisins. Stir to combine. Get out the major lumps, but don't over beat. Do not wait! Pop it directly in the hot oven, or the nuts, raisins, and coconut will settle in the bottom and burn. Bake 30-45 minutes. A Bundt takes about 40, cake pans less. Cool at least ten minutes. Remove onto a cooling rack and allow to cool completely, at least one hour. (I usually just leave the cake in the Bundt pan and wander off for an hour. Then I can thump it once onto a serving platter and it pops out nicely.)
4. If you like frosting, go for it. I don't like a lot. I take a small amount, nuke it for about 10-15 seconds, then drizzle over the cake for a pretty look. Allow it to cool a bit.

Tip: Use the electric knife to cut the cake, if you have good blades for it. Smile and laugh maniacally. Not only is it fun, it scares people. They leave, and you get the whole thing to yourself.

If you want the original recipe, it's on the box of the carrot cake mix. It may even be on BettyCrocker.com.