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Ingredientes
- 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
Direcciones
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 168g | |
| Recipe makes 12 servings | |
| Calories 474 | |
| Calories from Fat 115 | 24% |
| Total Fat 12.96g | 16% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 551mg | 23% |
| Potassium 268mg | 8% |
| Total Carbs 82.98g | 22% |
| Dietary Fiber 0.3g | 1% |
| Sugars 12.61g | 8% |
| Protein 8.97g | 14% |
