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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Como fazer 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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Quanto tempo leva para fazer Carrot Cake Cake Mix?
Carrot Cake Cake Mix leva cerca de 70 minutos do início ao fim — aproximadamente 15 minutos de preparo e 55 minutos de cozimento.
Quantas calorias tem Carrot Cake Cake Mix?
Carrot Cake Cake Mix tem aproximadamente 4193.9 calorias por porção, com cerca de 133 g de proteína, 175 g de carboidratos e 332 g de gordura.
De quais ingredientes preciso para Carrot Cake Cake Mix?
Os principais ingredientes de Carrot Cake Cake Mix são Carrot Cake Mix, Water, Vegetable Oil, Eggs, Crushed Pineapple With Juice, Nuts. Veja a lista completa com as medidas acima.
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