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    You are in: Home / Recipes / Carrot Cake (Cake Mix) Recipe
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    Carrot Cake (Cake Mix)

    Carrot Cake (Cake Mix). Photo by mary winecoff

    1/1 Photo of Carrot Cake (Cake Mix)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    5 mins

    50 mins

    mandabears's Note:

    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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    Ingredients:

    Yield:

    bundt c ...

    Units: US | Metric

    • 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

    Directions:

    1. 1
      Preheat oven to 350 degrees.
    2. 2
      Grease and flour a bundt pan.
    3. 3
      I use Bakers Joy spray.
    4. 4
      Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
    5. 5
      Stir in nuts and raisins.
    6. 6
      Pour into prepared pan.
    7. 7
      Bake for 50-55 minutes or until toothpick comes out clean.
    8. 8
      Cool in pan 15 minutes.
    9. 9
      Remove from pan and cool on wire rack.
    10. 10
      Cool at least 1 hour before frosting.

    Ratings & Reviews:

    • on March 28, 2008

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 04, 2007

      55

      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!!!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 05, 2009

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (14)

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    Nutritional Facts for Carrot Cake (Cake Mix)

    Serving Size: 1 (1260 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 4193.8
     
    Calories from Fat 1944
    46%
    Total Fat 216.0 g
    332%
    Saturated Fat 32.8 g
    164%
    Cholesterol 846.0 mg
    282%
    Sodium 3723.4 mg
    155%
    Total Carbohydrate 527.3 g
    175%
    Dietary Fiber 10.6 g
    42%
    Sugars 80.4 g
    321%
    Protein 66.9 g
    133%

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