CARROT CAKE FROM SPICE CAKE MIX 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-SPICE CAKE WITH CARAMEL FROSTING RECIPE: HOW TO MAKE IT



Carrot-Spice Cake with Caramel Frosting Recipe: How to Make It image

This cake starts with a mix, but it’s loaded with extras to give it that "from-scratch" flavor. It’s so moist and delicious—everyone asks for the recipe! —Nora Fitzgerald, Sevierville, Tennessee

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 10 minutes

Prep Time 45 minutes

Cook Time 25 minutes

Yield 12 servings.

Number Of Ingredients 17

1 package spice cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
4 large eggs
3/4 cup water
1/2 cup sour cream
1/4 cup canola oil
1 cup shredded carrots
1 can (8 ounces) unsweetened crushed pineapple, drained
1/2 cup sweetened shredded coconut
1/2 cup chopped pecans
1/4 cup raisins
FROSTING:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
6 cups confectioners' sugar
1/2 cup caramel ice cream topping
1 to 2 tablespoons 2% milk

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.

Nutrition Facts : Calories 846 calories, FatContent 40g fat (19g saturated fat), CholesterolContent 150mg cholesterol, SodiumContent 701mg sodium, CarbohydrateContent 118g carbohydrate (88g sugars, FiberContent 2g fiber), ProteinContent 8g protein.

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