6 Reviews of "Jiffy" Extra Moist Carrot Cake

From: Molly53

On Mar 23, 2003

A lovely, light little cake just perfect for the two of us. I used the juice from the pineapple for the water. Very easy and quick to make. Will be making it again.

From: Darlene10

On Jun 9, 2004

A very easy and quick cake to make. I, too, used the juice from the pineapple in place of the water. This cake was extremely moist and enjoyed by all. I iced it with a cream cheese icing.

From: Mary of the Midwest

On Oct 22, 2007

We made this in the rice cooker and it was great! It took about 1.5 cycles of the cooker to get the doneness we wanted. I also used coconut cream pudding mix because we didn't have vanilla. We topped it with some store bought cream cheese frosting. We'll definitely be making this again. Perfect size too! Thanks Barb!

From: Countrywife

On Jul 11, 2004

Lovely cake! I also used the pineapple juice. I haven't seen a Jiffy cake in years. Corn bread, yes, but the stores in my area don't stock Jiffy CAKES. I used half a regular Betty Crocker mix. The cake came out perfect. I frosted it with cream cheese frosting #68975 cut down to 1/4. It's almost gone. DH is thrilled (he ate most of it). I was hoping it would be dessert for two days at least.

From: ratwoman

On Sep 4, 2004

Sorry, we didn't particularly like this.

From: Panthur

On Apr 3, 2007

According to crenita2 on the yahoo ricecooker recipe group, this recipe can be made in a rice cooker! She mentions: "Grease the rice cooker pan well- I put a piece of parchment paper on the bottom of the pan. Mix together the cake mix, pudding, nutmeg and cinnamon. Add eggs, oil and water to this mixture with mixer for about 1 minutes. (I did it by hand) Add the pineapple, carrots, pecans and coconut. Blend well. pour into pan and hit cook. takes about 30-40 minutes."