Carrot Cake
(6-9 Servings)
- 1 pkg. "JIFFY" Golden Yellow Cake Mix
- 3/4 tsp. baking powder
- 1/2 tsp. cinnamon
- 1/8 tsp. cloves
- dash nutmeg
- 1/4 cup chopped pecans
- 1/2 cup shredded carrots
- 1 egg
- 2 Tbsp. oil
- 1/2 cup water
Preheat oven to 350°. Grease and flour an 8" square pan.
Combine cake mix, baking powder, cinnamon, cloves and nutmeg. Stir in pecans and carrots. Blend well. Add egg, oil and 1/4 cup of water. Beat 2 minutes on medium speed. Add remaining water and beat an additional 2 minutes. Pour batter into prepared pan. Bake 25-30 minutes or until top springs back when lightly pressed.
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