I thought I saw a carrot cake recipe using a box mix. I'm having trouble with the advanced search feature. Usually I can put ingredients in and search the community forms but its not pulling anything up.
Does anyone have a carrot cake recipe using a box of spice cake mix? I found some on sale and bought one thinking I could turn it into a carrot cake?
This is a family favorite -
CARROT CAKE1 box Pillsbury Carrot and Spice cake mix1-1/4 c. water1/3 c. oil3 eggs1 c. finely chopped walnuts1/2 c. raisins8-1/2 oz. can drained crushed pineapple, reserve juiceCombine cake mix, water, oil and eggs with electric mixer. For 4 minutes. Stir in raisins, pineapple, and nuts. Pour batter in 9 x 12 pan, bake at 350 degrees for 40-45 minutes. Cool and frost.FROSTING8 oz. cream cheese, softened1/4 c. margarine1 T. vanilla1/4 t. salt1/4 t. allspice4 c. powdered sugarBeat cream cheese til smooth, adding margarine a little at a time. Beat til creamy, add vanilla, salt and allspice. Beat well. Add sugar. Thin with some of pineapple juice. Sprinkle on top 1 c. chopped walnuts and a few raisins.
I'm copying the recipe too. It's easy and looks so good. Thanks ladies !
Thanks for the easy recipe. I am making it soon. Marilyn
Shortcut Carrot Cake1 (18.25 ounce) package spice cake mix2 cups shredded carrots1 (8 ounce) can crushed pineapple, drained1 cup PLANTERS Chopped Pecans, divided2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened2 cups powdered sugar1 (8 ounce) tub COOL WHIP Whipped Topping, thawed
2. Cooking DirectionsPreheat oven to 350 degrees F. Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended. Pour into 2 (9-inch) square baking pans. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool.Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended. Stir in whipped topping until well blended.Place 1 cake layer on serving plate. Spread with 1-1/2 cups of the cream cheese mixture. Carefully place second cake layer on top of first cake layer. Frost top and sides of cake with remaining cream cheese mixture. Garnish with remaining 1/4 cup pecans. Refrigerate until ready to serve.Yield: 18 servings
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