Carrot Cake

By: Giulliana Zavaleta

Carrot Cake
Gastronomic advisor for 5 years and creator of the blog @atodocomer where she shares her passion for food.
cuisine icon Duration
45 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
45 minutes, 8 portions, baking, carrot, chocolates and candies, cinnamon powder, coconut, instant vortex, melted butter, molitalia vanilla cake mix, pecans, raisins, water

serving icon Servings
8 Portions
Ingredients
  • 1 Molitalia vanilla cake mix
  • ½ tbsp cinnamon powder
  • ½ cup melted butter
  • ½ cup Water
  • 1 cup carrot
  • ¼ cup pecans
  • ¼ cup coconut
  • ¼ cup raisins
Instructions
  • In a bowl, mix the cake mix with the cinnamon and beat along with the eggs, water, and margarine. Then add the carrot, pecans, grated or shredded coconut, and raisins to the mixture.
  • Place the mixture in the pan and remove the rack that is inside the basket. Very carefully, put the silicone pan inside.
  • On the Instant Vortex control panel, press Bake and then set time to 45 Minutes and temperature to 330˚F (165˚C). Press Start.
  • Remove the pan, let cool, and you’re done! Optional: top with cream cheese frosting.
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