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Carrot Cake Recipe

Ingredients:

• 1 bag cake mix

• 2 tsp cinnamon

• ​1/4 tsp nutmeg

• dash of ground ginger

• 2 eggs

• 1 cup vegetable oil

• 1 1/2 cups hot water

• 1 cup of grated carrots

• 1/2 cup toasted pecan pieces (optional)

Instructions:

1. Preheat oven to 350°F (175°C).

2. Generously spray two 9-inch cake pans with non-stick spray and line the bottoms with parchment paper.

3. Pour cake mix into a large bowl. Whisk in the cinnamon, nutmeg, and ginger.

4. Add vegetable oil, eggs, and water.

5. Blend until smooth, scraping down sides of bowl. Batter will be very thin.

6. Stir in the carrots and toasted  pecans if using.

7. Divide the batter evenly into the prepared cake pans.

8. Bake for 24–27 minutes, until a toothpick inserted in the center comes out with a few crumbs.

9. Cool cakes completely before frosting.