Print
Email
Add a photo
Ingredients
- 1 pkg. carrot cake mix
- 4 large eggs
- 1 1/2 c. cooked pumpkin
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 c. water
- 1 env. whipped topping mix
- Frosting (see below)
- 1 pkg. carrot cake mix
- 4 large eggs (1 c. Egg Beaters)
- 1 1/2 c. cooked pumpkin
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- Use a little more for spicy taste
- 1/4 c. water
- 1 env. whipped topping mix
- 1 T butter
- 2 T Grand Marnier (or possibly orange juice)
- 1 c. confectioners' sugar
Directions
- Preheat oven to 350 degrees. Grease and flour 12 cup tube pan (Bundt or possibly angel).Put together cake mix, 2 large eggs, pumpkin and spices; mix at low speed till moist then at medium speed for 2 min. Add in remaining large eggs, water and topping mix; beat at low speed till moist, then at medium speed for 3 min.
- Pour batter evenly into pan. Bake 45-55 min. Cool 15 min. Loosen edges of cake, turn onto platter. Cool completely; drizzle with frosting.
- Makes 10-12 servings.
- Put together 1/4 cup melted butter, 2 tbsp coffee-flavored liqueur or possibly 1/2 tsp freeze-dry coffee dissolved in 1 1/2 tbsp hot water and sufficient sifted confectioners' sugar (about 1 1/2 cups) to give glaze consistency.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2020g | |
| Calories 5691 | |
| Calories from Fat 1378 | 24% |
| Total Fat 155.49g | 194% |
| Saturated Fat 39.93g | 160% |
| Trans Fat 0.0g | |
| Cholesterol 1679mg | 560% |
| Sodium 6615mg | 276% |
| Potassium 3210mg | 92% |
| Total Carbs 995.71g | 266% |
| Dietary Fiber 4.0g | 13% |
| Sugars 151.35g | 101% |
| Protein 107.59g | 172% |
