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.
Servings per Container: 12
|Amount Per Serving|
|Calories from Fat||35||90||45|
Manufactured on equipment that also processes tree nuts.