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Carrot Cake with Cinnamon Glaze

I have made several homemade "from scratch" carrot cakes in my lifetime, but this "semi-home" one is just as enjoyable.  I hope you will try it and let me know what you think.


1 box carrot cake mix (I used Betty Crocker)
4 eggs
½ cup vegetable oil
1/2 cup ginger ale (you could you water if you don’t have the ginger ale, but it really adds to the flavor)
1  8 ounce-can of crushed pineapple (don’t drain)
½ cup chopped nuts (I used walnuts, but pecans would be great, too)
½ cup grated coconut
½ cup golden raisins


Preheat oven to 350 degrees.  In a mixing bowl, mix cake mix, eggs, oil, ginger ale, and crushed pineapple for about 3 minutes until well blended.  Stir in nuts, coconut, and raisins.  Pour into Bundt pan that has been lightly sprayed.  Bake for 50-60 minutes.  Cool for 25 minutes and then turn out on plate and let cool another 25 minutes before slicing.  You can put a glaze on it, but it is great as is.


Cinnamon Vanilla Glaze

 1 cup sifted confectioner’s sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract
1-2 tablespoons milk  ( I use 1 for a thicker glaze and 2 if I want a thinner glaze)

Mix all ingredients in bowl and drizzle on top of cake.  This is also great on doughnuts

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