Carrot Cake made with “JIFFY” Golden Yellow Cake Mix.
Yields: 6 - 9 Servings
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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