Jiffy Extra Moist Carrot Cake Recipe

Ingredients for Jiffy Extra Moist Carrot Cake

• Yellow Cake Mix
• Vanilla Instant Pudding Mix
• 1/2 teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 3 large eggs
• 1/3 cup vegetable oil
• 1/2 cup water
• Crushed Pineapple
• Carrot
• 1/2 cup chopped pecans
• 1/2 cup shredded coconut

How to Make Jiffy Extra Moist Carrot Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, combine 1 box (15.25 oz) Jiffy Super Moist Carrot Cake Mix, 1 (3.4 oz) package instant vanilla pudding mix, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground nutmeg.
3. Add 3 large eggs, 1/3 cup vegetable oil, and 1/2 cup water to the dry ingredients.
4. Mix on medium speed with an electric mixer for 1 minute, scraping down the sides as needed.
5. Stir in 1/2 cup crushed pineapple (drained), 1 cup grated carrots, 1/2 cup chopped pecans, and 1/2 cup shredded coconut.
6. Mix until just combined. Do not overmix.
7. Pour batter into the prepared cake pan and spread evenly.
8. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking at 25 minutes.