CARROT CAKE BOX MIX 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 (CAKE MIX) RECIPE - FOOD.COM



Carrot Cake (Cake Mix) Recipe - Food.com image

this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.

Total Time 55 minutes

Prep Time 5 minutes

Cook Time 50 minutes

Yield 1 bundt cake

Number Of Ingredients 7

1 (18 1/2 ounce) package carrot cake mix, betty crocker
1/4 cup water, i usually substitute milk
1/2 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple with juice, undrained
1/2 cup chopped nuts, i always use chopped pecans
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a bundt pan.
  • I use Bakers Joy spray.
  • Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
  • Stir in nuts and raisins.
  • Pour into prepared pan.
  • Bake for 50-55 minutes or until toothpick comes out clean.
  • Cool in pan 15 minutes.
  • Remove from pan and cool on wire rack.
  • Cool at least 1 hour before frosting.

Nutrition Facts : Calories 4193.9, FatContent 216, SaturatedFatContent 32.8, CholesterolContent 846, SodiumContent 3723.5, CarbohydrateContent 527.3, FiberContent 10.7, SugarContent 80.4, ProteinContent 66.9

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CARROT CAKE (CAKE MIX) RECIPE - FOOD.COM
this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.
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