CARROT CAKE RECIPE USING YELLOW CAKE MIX RECIPES

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CARROT CAKE ~DOCTORED MIX RECIPE | MY CAKE SCHOOL



Carrot Cake ~Doctored Mix Recipe | My Cake School image

This moist and delicious Carrot Cake starts with cake mixes!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 8

1 box spice cake mix
1 box white cake mix
Follow box instructions, substituting orange juice for half of the water.
1 teaspoon cinnamon
3/4 c. shredded coconut
2 1/4-2 1/2 cups carrots, grated fine
4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half) put in a strainer to let the excess juice drain out
1 cup chopped pecans.

Steps:

  • Preheat the oven to 325 degrees and prepare three 8 inch cake pans with shortening and a dusting of flour. Line pans with parchment or wax paper. Mix cake mixes together according to box instructions.  Then add remaining ingredients.  Bake at 325 degrees until cakes spring back when touched in the center. This makes a lot of cake batter.  You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe.  If you half the recipe, I would use the spice cake mix rather than the white.

RED VELVET CAKE - DOCTORED CAKE MIX RECIPE | MY CAKE SC…



Red Velvet Cake - Doctored Cake Mix Recipe | My Cake Sc… image

This delicious Red Velvet Cake is super moist and has just the right amount of chocolate flavor. I love red velvet year-round, but especially for Christmas and winter gatherings!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 9

1 box yellow cake mix, sifted (15.25 box mix) plus 6 Tablespoons (45g) flour ( I used Duncan Hines Classic Yellow Mix)
1/2 cup (100g) granulated sugar
5 Tablespoons (24g) unsweetened cocoa powder ( I sift the cocoa , then measure or weight
1/2 cup (107g) vegetable oil
3 large eggs
2 teaspoons (8g) vanilla extract
1/2 cup (121g) milk
1 cup (242g) sour cream
2 Tablespoons (24g) red food coloring ( if you want a brighter red color to your cake, add 3 Tablespoons)

Steps:

  • Preheat oven to 350 degrees Grease and flour 2 eight inch round pans In the bowl of your mixer, place the cake mix plus flour, sugar, sifted cocoa. Whisk to blend these ingredients together. Then add all the remaining ingredients. Begin mixing on low speed, increasing to medium speed for 1 minute. Scrape the sides and bottom of the bowl. Beat at medium speed for 1 more minute (longer if using a hand mixer. Pour into prepared pans and bake for 30 - 35 minutes (check at 30 minutes). The cake is done when a toothpick comes out clean or with a just a few crumbs attached. Let cool in pans for 10 minutes then turn out. Makes 6 1/4 cups batter Works well for cupcakes We frosted with our Pipeable Cream Cheese Frosting Recipe

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