Duncan Hines Recipes Carrot Cake Bites

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.

CARROT CAKE BITES

Steps:

• Preheat oven to 350°F. Spray 9x13 pan with baking spray.
• Beat cake mix, water, oil, eggs and egg yolk in a large bowl with an electric mixer on low speed for 1 minute. Spread batter evenly into baking pan. Bake 22 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool completely in pan.
• Remove cooled cake from pan onto large serving platter (or serve out of baking pan). Slice cake into 24 squares with serrated knife, and frost each square with cream cheese frosting. Top each carrot cake bite with walnut halves and serve.

CARROT CAKE BITES

Steps:

• Combine dates and apricots in a small measuring cup or bowl. Add enough hot water to cover and allow fruit to soak for 15 minutes to soften.
• Drain dates and apricots and add to the bowl of a food processor. Add carrots, walnuts, coconut flakes, almond butter, flax meal, cinnamon, ginger, nutmeg, vanilla extract, and salt. Pulse, scraping down the sides frequently, until mixture comes together to form a mostly smooth, sticky dough, 5 to 7 minutes.
• Scoop out tablespoon-sized balls of dough using a lightly greased tablespoon measure. Roll into balls with lightly greased hands.
• Place bites into an airtight container and freeze until set, at least 1 hour. Keep stored in the freezer.