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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How to Make 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
Recipe Categories(Choose a category and find related recipes!)
How long does it take to make Carrot Cake Cake Mix?
Carrot Cake Cake Mix takes about 70 minutes from start to finish — roughly 15 minutes to prepare and 55 minutes to cook.
How many calories are in Carrot Cake Cake Mix?
Carrot Cake Cake Mix has approximately 4193.9 calories per serving, with about 133 g protein, 175 g carbohydrates and 332 g fat.
What ingredients do I need for Carrot Cake Cake Mix?
The key ingredients for Carrot Cake Cake Mix are Carrot Cake Mix, Water, Vegetable Oil, Eggs, Crushed Pineapple With Juice, Nuts. See the full list with measurements above.
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