Carrot Cake

Georgine Y. Escalona, Class of 1964

• 1 box Duncan Hines yellow cake mix or chocolate cake mix
• 1 envelope Dream Whip
• 1 tsp cinnamon
• 1 tsp mace
• 1 cup water
• ½ cup oil
• ½ tsp maple or vanilla extract
• 1 box instant vanilla pudding or butter pecan pudding
• 3 eggs, beaten
• 3 cups grated carrots
• 1 cup water
• ½ cup chopped nuts and raisins may be added

Combine all ingredients in a large mixing bowl. Beat for 2 minutes at medium speed or by hand. Pour into greased and floured Bundt pan or three 8½x4-inch loaf pans; bake at 350 degrees for 1 hour. Cool in pan for 15-20 minutes. Sprinkle sifted powdered sugar or glaze with Chocolate Glaze.

Chocolate Glaze: Combine 1/2 block margarine, melted; 1/3 to 2/3 cup Nestle’s cocoa, 1 tsp milk, 1 Tbsp lemon juice, 1/2 tsp vanilla, 3/4 cup sifted powdered sugar. Beat or whip until spreading consistency.