Add Ins For Boxed Carrot Cake Mix Recipes
CARROT CAKE -DOCTORED CAKE MIX RECIPE
Nobody would ever believe that this amazing Carrot Cake recipe starts with a box of spice cake mix! The added carrots, coconut, pecans, and crushed pineapple add wonderful flavor!
Provided by Melissa Diamond
Categories Cakes and Cupcakes
Time 35m
Number Of Ingredients 20
Steps:
- In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.
- To this add the eggs, milk, and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.
- Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
- Makes approximately 7 cups of batter.
- Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
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.
Provided by mandabears
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 7
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, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9
CARROT CAKE IV
Easy carrot cake from a cake mix. Also makes good cupcakes.
Provided by cookie
Categories Desserts Cakes Carrot Cake Recipes
Yield 10
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
- In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
- Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Nutrition Facts : Calories 410.2 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 25.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 4.6 g, Sodium 327 mg, Sugar 23.7 g
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