This recipe was clipped from a magazine, date unknown but probably the 1980s or 1990s. Recipe is typed below along with a scanned copy.

CARROT CAKE SUPREME
16 to 20 servings

1 package Duncan Hines Deluxe Carrot Cake Mix
1/2 cup water
1/2 cup Crisco Oil or Puritan Oil*
3 eggs
1/2 cup finely chopped nuts
1 can (8 ounces) crushed pineapple (undrained)

Preheat oven to 350°. Blend all ingredients in large bowl; beat at medium speed for 2 minutes. Spread batter in a greased and floured 13 x 9 x 2-inch pan. Bake at 350° for 35-40 minutes, until cake tests done with a toothpick. Frost when fully cooled with Cream Cheese Frosting.

CREAM CHEESE FROSTING

In medium size bowl, mix 4 ounces softened cream cheese and 2 teaspoons lemon juice until well blended. Stir in 1 can Duncan Hines Vanilla Frosting.

*Crisco Oil or Puritan Oil is recommended