So moist. So delicious. And so much more.™

Please log in with your username and password.

Make it easy to share with your Facebook or Twitter friends.

So moist. So delicious. And so much more.™


Explore Our World

Start with a quick search for a particular flavor…or special occasion…or even your favorite color.
(Frequently Asked Questions)


Find Inspiration

We’ll gather some tasty suggestions that match your cravings, revealing ways to make your day delicious!


Bake a Memory

The fun has just begun—now you can use your creativity and Duncan Hines® products to bake something delectable, original, and truly you!

« Search Cakes Another Cakes Recipe »


Frosted Carrot Mini-Cakes & Apple Raisin Nut Filling

Brenda Watts Recipe shared by:
| Follow this Baker

These moist melt in your mouth carrot mini-cakes were inspired from my families love of carrot cake. The creamy blended cinnamon roll frosting and delicious blended apple raisin nut filling gives these cakes an added delectable satisfying flavorful taste in every bite.

  • Hands-On Time:
  • Total Time:
  • Servings: 12 individual mini-cake servings
  • Rating:


  • 1 box (18.25-oz.) Duncan Hines Moist Deluxe Spice Cake Mix
  • 1 jar (4-oz.) Strained Carrot Baby Food
  • 3 large eggs
  • 1/3 cup vegetable oil
  • 1 1/3 cup water
  • 1 container (16-oz.) Duncan Hines Frosting Creations Frosting Starter
  • 1 packet (0.10-oz.) Duncan Hines Frosting Creations Cinnamon Roll Flavor Mix
  • 1 can (21-oz.) apple pie filling, chopped apple slices
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup golden raisins
  • 2/3 cup walnuts or pecans, finely chopped, divided

Baking Instructions

  1. Heat oven 350 degrees F. Grease, two- 6 cup Giant Muffin Pans. Beat first five ingredients together until smooth. Pour batter evenly into each greased cup. Bake 20 to 25 minutes. Cool in pan for 15 minutes. Remove cakes,cool completely.
  2. Prepare frosting & cinnamon roll packet according to instructions on back of container.
  3. For filling, stir In a medium bowl, apple filling, cinnamon, golden raisins, 1/3 cup nuts and 1/4 cup frosting until blended.
  4. Cut each cake vertically in halves. Spoon filling onto bottom half and cover with remaining half. Evenly frost tops, with the remaining frosting. Sprinkle over top of each with remaining 1/3 cup nuts. Serves 12.

Baker's Club Snapshots

Did You Make This Recipe?

Share if you loved this recipe as is, or if you added your own twist.

Add Your Photo of this Recipe


Low sugar topping for lemon pound cake

Low sugar topping for lemon pound cake

Because I'm watching calories, I use sugar free lemon pudding in my lemon pound cake, and I spread sugar free orange marmalade all over the cake while it is still warm. No need to heat the marmalade this way. It's delicious and very easy.

Sugar-Free Instant Puddings for Regular Instant Puddings

Sugar-Free Instant Puddings for Regular Instant Puddings

Unfortunately, you cannot make this substitution. Real sugar in puddings is what adds to the tenderness of your cake. Also, artificial sweeteners lose their sweetness when heated.

Keep Exploring

Back to Top

Cake Mixes











Snack Size

Comstock® and Wilderness Fruit Fillings


Berry Medley