This ultimate carrot cake is bejewelled with sweet crushed pineapple, chopped nuts, coconut and raisins - creating a gem of a cake.
Preheat your oven to 180°C (160°C for fan assisted ovens) / Gas Mark 4.
Mix the cake mix, water, oil, eggs and pineapple (with juice) gently together and whisk (by hand or electric mixer) for 2-3 minutes. Then stir in the nuts, coconut and raisins.
Pour the mixture evenly into your two greased cake tins.
Bake in the centre of the oven for around 40-45 minutes or until a rounded knife, inserted fully into the centre of the cake comes out clean, then cool on your cooling rack.
Sandwich your cakes together and cover with lashings of Betty’s Cream Cheese Icing...Fabulous!
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