This nostalgic carrot cake recipe elevates a classic Betty Crocker mix! A beloved family recipe, perfected over decades, this moist and delicious cake features the perfect blend of sweet carrots, juicy pineapple, plump raisins, and crunchy pecans. Originally created for a first birthday in the 80s, it's now a favorite for all ages. The cream cheese frosting (recipe not included, but highly recommended!) is the perfect complement to this irresistible treat. Get ready to bake up a batch of memories!
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Cómo preparar Carrot Cake Cake Mix
Preheat oven to 350°F (175°C).
Grease and flour a bundt pan (or use baking spray with flour).
In a large bowl, combine the cake mix, water, oil, and eggs.
Beat on low speed for 3 minutes until just combined.
Stir in the drained pineapple, raisins, and pecans.
Pour batter into the prepared bundt pan.
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes.
Invert the cake onto a wire rack to cool completely.
Once completely cool (at least 1 hour), frost with your favorite cream cheese frosting.
Nutrition Information(Approximate per serving)
Sodium
155 g
Sugar
321g
Fat
164g
Carbs
175g
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¿Cuánto se tarda en preparar Carrot Cake Cake Mix?
Carrot Cake Cake Mix tarda unos 70 minutos de principio a fin: aproximadamente 15 minutos de preparación y 55 minutos de cocción.
¿Cuántas calorías tiene Carrot Cake Cake Mix?
Carrot Cake Cake Mix tiene aproximadamente 4193.9 calorías por ración, con unos 133 g de proteína, 175 g de carbohidratos y 332 g de grasa.
¿Qué ingredientes necesito para Carrot Cake Cake Mix?
Los ingredientes principales de Carrot Cake Cake Mix son Carrot Cake Mix, Water, Vegetable Oil, Eggs, Crushed Pineapple With Juice, Nuts. Consulta la lista completa con cantidades más arriba.
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