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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
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A quick and easy recipe that requires a mini bundt pan. Ingredients:
18 1/4 ounces carrot cake mix |
1/2 cup water |
1/2 cup oil |
3 eggs, beaten |
1/2 cup walnuts, finely chopped |
1/2 cup raisins |
1/2 cup carrot, grated |
8 ounces crushed pineapple in juice |
1/2 cup cream cheese, softened |
3 tablespoons butter, melted |
2 cups powdered sugar |
1/4 cup milk |
Directions:
1. Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
2. Pour into greased mini Bundt pan.
3. Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
4. Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
5. Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.
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