I love carrot cake. 

It is one of those really rich decadent desserts, that I can never say no to.

My mom and I have been helping my sister test out cupcake recipes for her wedding and over the weekend we decided to test out this recipe.  

Pineapple-Carrot Cake. 

This isn’t your average carrot cake.  Normal carrot cakes are kind of like a spice cake, but this one is more on the fruity side.  We all really enjoyed it and I think we will be adding this cake to our wedding list! 

Pineapple-Carrot Cake

Recipe from Betty Crocker

1 box Super moist butter recipe yellow cake mix

1/2 cup water

1/3 butter softened

1 tsp grated orange peel

1 tsp vanilla

4 eggs

1 can (8 oz) crushed pineapple *undrained

2 1/2 cups grated carrots

Heat oven 350* and spray and flour the bottom of a 9 X 13 cake pan. 

In large bowl combine all cake ingredients, except carrots until blended. Then stir in carrots at the end. 

Bake 35 to 45 minutes or until toothpick comes out clean.

Cool completely.