Carrot Cake From Boxed Cake Mix Recipes

CARROT CAKE IV

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.

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

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.

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.

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.