Carrot Cake From Yellow Cake Mix Recipes

EASY CAKE MIX CARROT-PINEAPPLE CAKE

Steps:

• Set oven to 350 degrees.
• Grease a 13 x 9-inch baking dish.
• In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
• Transfer to prepared baking pan.
• Bake for about 30-35 minutes or until cake tests done.
• Cool completely then frost with cream cheese frosting.

CARROT CAKE -DOCTORED CAKE MIX RECIPE

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.

LAYERED CARROT CAKE

Steps:

• Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, pudding mix and cinnamon. In another bowl, whisk eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in carrots, raisins and nuts (batter will be thick). , Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, orange juice and zest; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

EASY GLUTEN-FREE CARROT CAKE

Steps:

• Heat oven to 350°F. Grease bottom only of 8- or 9-inch square pan with shortening, or spray with cooking spray.
• In large bowl, beat cake mix, water, 1/2 cup butter, cinnamon, nutmeg, 2 teaspoons vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. With spoon, stir in carrots and pecans. Spread in pan.
• Bake 36 to 41 minutes for 8-inch pan or 33 to 38 minutes for 9-inch pan or until toothpick comes out clean. Cool completely, about 1 hour.
• In large bowl, beat cream cheese, 2 tablespoons butter, 1/2 teaspoon vanilla and 1 teaspoon milk with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, until smooth and spreadable. If frosting is too thick, beat in more milk, a few drops at a time. Stir in coconut. Spread frosting over cake.

CARROT CAKE (CAKE MIX)

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.

CAKE MIX CARROT CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish. In a mixing bowl, combine the cake mix, grated carrots, pineapple along with the juice, water, eggs, oil, and cinnamon. Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides as needed. Stir in the pecans by hand. Pour the carrot cake batter into the prepared baking dish. Place the dish in the oven and bake at 350 degrees F for 40 minutes or until the cake is done and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the dish on a wire rack to cool. When the cake has cooled completely, spread the cake evenly with the frosting. Keep the cake refrigerated after it is cooled and frosted.

CHEATER CARROT CAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Grease two cake pans. Combine together spice cake mix, butter, eggs, and water until smooth. Fold in remaining ingredients until combined. Pour between the two cake pans. Bake for 25-30 minutes. Let cool in pan a few minutes and remove to cooling rack to cool remaining time. Once completely cooled, frost and assemble cake.

DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX

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