Carrot Cake (Cake Mix)

"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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photo by mary winecoff photo by mary winecoff
photo by mary winecoff
Ready In:
55mins
Ingredients:
7
Yields:
1 bundt cake
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ingredients

  • 524.46 g package carrot cake mix, betty crocker
  • 59.14 ml water, i usually substitute milk
  • 118.29 ml vegetable oil
  • 4 eggs
  • 226.79 g can crushed pineapple with juice, undrained
  • 118.29 ml chopped nuts, i always use chopped pecans
  • 118.29 ml raisins
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directions

  • 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.

Questions & Replies

  1. I can only find betty crocker cake mixes in 432 gram packages which is only 15.???? ounces. will this still work for the above bundt carrot cake recipe?
     
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Reviews

  1. Great recipe! I used milk instead of water and added 1/2 cup shredded carrots. I made a 2 layer cake with 8" pans. For frosting I mixed 1 8oz tub of cool whip and 1 can of cream cheese frosting.
     
  2. I made this for my son's second birthday sans nuts, and I added some grated carrots. Our friends just went crazy for this. Fantastic with cream cheese frosting. Wonderful recipe!
     
  3. Made this over the weekend, & it's really a nice, moist & yummy cake...added 3 eggs, turned out perfectly. Next time I'll add some shredded carrots. Great recipe!
     
  4. AWESOME carrot cake!! I followed another's comments and used 3 eggs instead of 4 (I probably should have used 2 - it fell apart a little); I used a 9x13 pan and baked for 40 minutes; and lastly I replaced the raisins with shredded carrots. My family loved it! And they're used to the fancy bakery carrot cakes! Cream cheese frosting - a must. THANK YOU!!!
     
  5. Great recipe. As l dislike pineapple, I added a 1/2c drained and crushed fruit cocktail. Added 3 eggs and milk instead of water. This turned out incredible with the switch up. Thank you..
     
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Tweaks

  1. Great recipe! I used milk instead of water and added 1/2 cup shredded carrots. I made a 2 layer cake with 8" pans. For frosting I mixed 1 8oz tub of cool whip and 1 can of cream cheese frosting.
     
  2. Thanks for this quick carrot cake recipe. I needed to bake a carrot cake for my co-worker's birthday, but I had very little time. I have a reputation as the office cook, so I needed something that didn't seem like I cheated, but I needed it to be quick. This fit the bill. I used shredded coconut instead of the raisins. I baked it in a 13X9 pan and frosted it with a cream cheese frosting.
     
  3. Wow, this cake was really impressive, and really easy. My MIL asked me to make a cake while I was staying with her, but she owns *nothing* necessary for baking. This recipe tasted great and let me save face. I actually made two cakes at once, and baked them in disposable cake pans (eek), 9x13. I used walnuts instead of pecans. Moist, quick, easy, delicious, and you would never guess that it started with a mix.
     

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