You Will Need:
- 1 1/4 Cup Water
- 1/4 Cup of Vegetable Oil
- 3 Large Eggs
Pan Size/Bake Time:
- 2 8": 32-34 minutes
- 2 9": 26-28 minutes
- 24 Cupcakes: 20-25 minutes
- 9x13: 30-33 minutes
- Bundt: 35-40 minutes
- Mix: PREHEAT oven to 350°F for metal and glass pans. 325°F for dark or coated pans.
- Prep: OPEN carrot and raisin pouch. ADD carrot and raisin pouch to 1 1/4 cups of HOT tap water; let stand about 5 minutes.
- Mix: BLEND dry mix, oil, eggs and carrot and raisin mixture (including any unabsorbed water) in a large bowl beating by hand until well blended (50 strokes).
- Bake: BAKE following chart below. Add 3-5 minutes bake time for dark or coated pans. CAKE is done when toothpick inserted in center comes out clean. The real carrot and raisins help create a richer denser cake that will not rise to the same height as a typical 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.):
Prepare and bake following the instructions above except add 1/2 cup flour to dry cake mix.
Serving Size: 1/12 Package (48g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||||||
|---|---|---|---|---|---|---|
| Mix | %DV | Baked | %DV | Lowfat | %DV | |
| Calories: | 190 | 260 | 220 | |||
| Calories from Fat | 40 | 100 | 50 | |||
| Total Fat: | 4.5g | 7% | 11g | 17% | 6g | 9% |
| Saturated Fat | 1.5g | 8% | 2.5g | 13% | 2g | 10% |
| Trans Fat | 0.5g | 0.5g | 0.5g | |||
| Polyunsaturated Fat | 1g | 4g | 1g | |||
| Monounsaturated Fat | 1.5g | 3g | 2g | |||
| Cholesterol: | 0mg | 0% | 55mg | 18% | 55mg | 18% |
| Sodium: | 250mg | 10% | 260mg | 11% | 260mg | 11% |
| Total Carbohydrate: | 36g | 12% | 37g | 12% | 38g | 13% |
| Dietary Fiber | 1g | 4% | 1g | 4% | 1g | 4% |
| Sugars | 22g | 22g | 23g | |||
| Protein: | 2g | 4g | 4g | |||
| Vitamin A: | 20% | 20% | 20% | |||
| Calcium: | 2% | 4% | 4% | |||
| Vitamin C: | 6% | 6% | 6% | |||
| Iron: | 6% | 8% | 8% |
Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Dehydrated Carrots, Raisins, Canola Oil, Brown Sugar (Sugar, Cany Syrups), Vegetable Oil, Shortening (Partially Hydrogenated Soybean Oil, Propylene Glycol Mono- and Diesters Of Fats, Mono- and Diglycerides, Partially Hyrdrogenated Cottonseed Oil, Soy Lecithin), Dextrose, Soybean Oil. Contains 2% Or Less Of: Leavening (Sodium Aluminum Phosphate, Sodium Bicarbonate), Spices, Emulsifier (Propylene Glycol Mono- and Diesters Of Fats and Fatty Acids, Mono- and Diglycerides, Soy Lecithin, Citric Acid To Protect Flavor), Salt, Caramel Color, Modified Food Starch, Xanthan Gum, Colored with (Yellow 5 Lake, Red 40 Lake). Artificial Flavor.
Contains: Soy, Wheat.
Manufactured on equipment that also processes tree nuts.
Contains: Soy, Wheat.
Manufactured on equipment that also processes tree nuts.
You'll need 12-cup cupcake pans lined with paper baking cups to bake these fantastic Carrot Raisin Cupcakes. Made from our Duncan Hines Decadent Carrot Cake Mix, they are sure to satisfy!
Hands-On Time:
Total Time:
Servings:
