Carrot Cake using Spice Cake mix | Taste of Home Community  
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Carrot Cake using Spice Cake mix

Last post Nov 18, 2009 6:19 PM by ddavidson . 6 replies.


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  • Carrot Cake using Spice Cake mix

    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?

     

    Thanks.

     

    Jeanna

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  • Re: Carrot Cake using Spice Cake mix

    This is a family favorite -

     




    CARROT CAKE

    1 box Pillsbury Carrot and Spice cake mix
    1-1/4 c. water
    1/3 c. oil
    3 eggs
    1 c. finely chopped walnuts
    1/2 c. raisins
    8-1/2 oz. can drained crushed pineapple, reserve juice

    Combine 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.



    FROSTING

    8 oz.  cream cheese, softened
    1/4 c. margarine
    1 T. vanilla
    1/4 t. salt
    1/4 t. allspice
    4 c. powdered sugar

    Beat 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.

    Kate

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  • Re: Carrot Cake using Spice Cake mix

    Thanks!

     

    Jeanna

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  • Re: Carrot Cake using Spice Cake mix

     I'm copying the recipe too.  It's easy and looks so good.    Thanks ladies !

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  • Re: Carrot Cake using Spice Cake mix

    Thanks for the easy recipe.  I am making it soon.  Marilyn

     

    False
  • Re: Carrot Cake using Spice Cake mix

    Shortcut Carrot Cake



    1 (18.25 ounce) package spice cake mix
    2 cups shredded carrots
    1 (8 ounce) can crushed pineapple, drained
    1 cup PLANTERS Chopped Pecans, divided
    2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
    2 cups powdered sugar
    1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

    2. Cooking Directions
    Preheat 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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  • Re: Carrot Cake using Spice Cake mix
    Recipe found under carrot topped cupcake
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