I made this for Easter (obviously in ramekins instead of cupcake holders) and am just getting around to posting it. This carrot cake was moist and delicious without those nasty pineapple chunks. To add to the greatness of this recipe, it is made using a cake mix. Fast, easy, heavenly!
Ingredients for the Cake
1 (18.25 oz) yellow cake mix (I use Duncan Hines always)
1 (3.4 oz) vanilla instant pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon (I usually do heaping teaspoons)
3 cups grated carrots (I like mine super fine)
1/2 cup pecans, chopped, if desired
Directions for the Cake
1. Preheat oven to 350 degrees. Place cupcake liners in cupcake pans.
2. Place all ingredients except carrots and pecans in a mixing bowl and mix on medium speed for 2 minutes (scraping down the bowl about 30 seconds in). Fold in the pecans and carrots.
3. Fill the cupcakes holders. Reduce oven temperature to 325 degrees and immediately place the cupcakes into the oven. Bake for about 20 minutes, or until a toothpick comes out clean.
4. Cool and frost with this cream cheese frosting.
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