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 egg
  • 2 Tbsp. oil
  • 1/2 cup water, divided
  • 1/2 cup carrots, shredded
  • 1/4 cup pecans, chopped
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Golden Yellow Cake Mix


Preheat oven to 350°F. Grease and flour an 8” square pan.

Combine cake mix, baking powder, cinnamon, cloves and nutmeg. Add egg, oil and 1/4 cup water. Beat 2 minutes on medium speed. Add remaining water. Beat an additional 2 minutes. Fold in carrots and pecans. Pour into pan. Bake 25 – 30 minutes or until top springs back when lightly pressed.

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