SPICE CAKE MIX CARROT CAKE WITH PINEAPPLE RECIPES
DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX – HOME ...
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
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
SHORTCUT CARROT CAKE RECIPE - FOOD.COM
This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!
Total Time 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 18 serving(s)
Number Of Ingredients 10
Steps:
- PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.
- Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.
- Pour into 2 (9-inch) square baking pans.
- Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
- MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
- Stir in whipped topping until well blended.
- PLACE 1 cake layer on serving plate.
- Spread with 1-1/2 cups of the cream cheese mixture.
- Carefully place second cake layer on top of first cake layer.
- Frost top and sides of cake with remaining cream cheese mixture.
- Garnish with remaining 1/4 cup pecans.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 409.8, FatContent 26.7, SaturatedFatContent 10.6, CholesterolContent 80.4, SodiumContent 286.4, CarbohydrateContent 39.5, FiberContent 1.5, SugarContent 29, ProteinContent 5.2
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SHORTCUT CARROT CAKE RECIPE - FOOD.COM
This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11x13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!
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