DUNCAN HINES CARROT CAKE MIX INGREDIENTS RECIPES

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

Ingredients

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.

CARROT CAKE (CAKE MIX) RECIPE - FOOD.COM - RECIPES, FOOD ...

Carrot Cake (Cake Mix) Recipe - Food.com - Recipes, Food ... 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

Ingredients

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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