You Will Need:
- 1 1/4 Cups HOT Tap Water
- 3 Large Eggs
- 1/4 Cup Vegetable Oil
Pan Size / Bake Time:
- 2-8": 32-34 minutes
- 2-9": 26-28 minutes
- 24 Cupcakes: 20-25 minutes
- 9" x 13": 30-33 minutes
- Bundt®: 35-40 minutes
- Prep: Preheat oven to 350°F for metal and glass pans. 325°F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes.)
- Mix: Open carrot and raisins pouch. Add carrots and raisin pouch to 1 1/4 cups of HOT tap water; let stand about 5 minutes. Blend dry mix, oil, eggs and carrot and raisin mixture (including any unabsorbed water) in a large bowl. DO NOT add any additional water. Beat by hand until well blended (50 strokes). Pour batter into pans and bake immediately. For cupcakes, fill cup 2/3 full.
- Bake: Bake following bake times provided. Add 3-5 minutes bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Please note the real carrots and raisins help create a denser richer cake that will not rise to the same height as a traditional Duncan Hines cake. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.
Lower Fat Recipe:
Prepare and bake following the instructions above except omit oil and use 1 cup water, 1/4 cup unsweetened applesauce, and 3 eggs. Reduce baking time 1-2 minutes.High Altitude (over 3,500 ft.):
High Altitude Directions:
Prepare and bake following the instructions above except add 1/2 cup flour to dry cake mix.
Serving Size: 1/12 package (50g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 200 | 260 | 220 | |||
| Calories from Fat | 35 | 90 | 45 | |||
| Total Fat: | 4g | 6% | 10g | 15% | 5g | 8% |
| Saturated Fat | 1.5g | 8% | 2.5g | 12% | 2g | 10% |
| Trans Fat | 0g | 0g | 0g | |||
| Polyunsaturated Fat | 1g | 4.5g | 1.5g | |||
| Monounsaturated Fat | 1g | 2.5g | 1.5g | |||
| Cholesterol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 260mg | 11% | 280mg | 12% | 280mg | 12% |
| Total Carbohydrate: | 39g | 13% | 39g | 13% | 40g | 13% |
| Dietary Fiber | 1g | 4% | 1g | 4% | 1g | 4% |
| Sugars | 23g | 24g | 24g | |||
| Protein: | 2g | 4g | 4g | |||
| Vitamin A: | 20% | 20% | 20% | |||
| Calcium: | 2% | 4% | 4% | |||
| Vitamin C: | 6% | 6% | 6% | |||
| Iron: | 8% | 8% | 8% |
Bleached Wheat Flour (Wheat Flour [Enriched with Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Sugar, Dehydrated Carrots, Raisins, Canola Oil, Brown Sugar, Dextrose, Vegetable Shortening (Palm Oil, Soybean Oil, Mono- and Diglycerides, Polysorbate 60, TBHQ and Citric Acid [Added to Protect Flavor]), Soybean Oil, Spices, Leavening (Sodium Aluminum Phosphate), Leavening (Sodium Bicarbonate), Salt, Caramel Color, Modified Food Starch, Xanthan Gum, Colored with (Yellow 5 Lake, Red 40 Lake).
Contains: Wheat
Manufactured on equipment that also processes tree nuts.
Contains: Wheat
Manufactured on equipment that also processes tree nuts.
Related Recipe
Carrot Cake Cheesecake
A scrumptious Carrot Cake Cheesecake with the added sweetness of pineapple frosting.
Hands-On Time:
Total Time:
Servings: Varies
