BOXED CARROT CAKE HACKS RECIPES

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DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX – HOME ...



Doctoring the Box: Carrot Cake from Spice Cake Mix – Home ... image

An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting!

Provided by Mary

Categories     Dessert

Prep Time 20 minutes

Cook Time 45 minutes

Number Of Ingredients 12

1 box Spice Cake Mix (I used Duncan Hines Deliciously Moist Cake Mix)
4 large eggs, room temperature
1/3 cup vegetable oil
1 8 oz. can crushed pineapple in juice; drained, juice reserved
1 cup Reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded carrots
1 teaspoon vanilla
1/2 cup + more chopped pecans
1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 - 4 cups confectioners' sugar, sifted so lump free
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
  • Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
  • Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
  • Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
  • Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
  • Baking times:(2) 9 inch pans and 9 x 13 pan: 23 – 28 minutes8 x 4 loaf pans: 40 – 45 minutes
  • Cream Cheese Frosting

CARROT CAKE COOKIES: BOX MIX HACK – MY MAGICAL KITCHEN



Carrot Cake Cookies: Box Mix Hack – My Magical Kitchen image

Provided by Kelsey

Prep Time 20 minutes

Cook Time 20 minutes

Number Of Ingredients 5

1 box carrot cake or spice cake mix
1-2 carrots shredded
water, oil, and eggs (according to the box mix instructions) (1 less egg than required from box)
1 can cream cheese frosting
4 oz cream cheese (half a block) (room temperature)

Steps:

  • Preheat oven to 350° F. Grease 2 quarter sheet pans or 1 half sheet pan.
  • Prepare cake mix according to the box, but with one less egg (for example, the duncan hines box mix requires 3 eggs, but I used 2). This will make the cake slightly stiffer, making it less likely to crumble in sandwich form.
  • To the cake batter, add in 1 shredded carrot, if using carrot cake mix, or 2 shredded carrots if using spice cake mix.
  • Pour batter evenly into either 2 quarter sheet pans or 1 half sheet pan. Using a spatula or spoon, spread the mixture evenly to the edges of the pan.
  • Bake in the preheated oven for 20-22 minutes, until fully baked. Place tray(s) on cooling rack.
  • While the cakes are cooling, whip cream cheese in a large bowl using a hand or stand mixer. Once smooth, add in the entire can of frosting. Let it mix together until well incorporated.
  • Once the cakes have cooled, use a circular cookie cutter or rim of a glass to stamp out circles in the cake. These will be your sandwich cookies. Place cookies on a tray.
  • Transfer frosting mixture into a piping bag or ziplock bag and cut off the corner. Pipe frosting evenly onto every other sandwich cookie. Top the frosted cookie with an unfrosted cookie to create the sandwich.

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