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Duncan Hines Carrot Cake Mix
Duncan Hines Carrot Cake Mix
15.3 oz
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About
Details
Mix up smooth, velvety batter in minutes for a simple, delicious dessert with Duncan Hines Signature Perfectly Moist Carrot Cake Mix. Made with real carrots, this boxed cake mix bakes up into a deliciously moist cake that's perfect for everyday dessert and special occasions. Use it to make carrot cake cookies, cake bites or a traditional layer cake. All you need is water, eggs and vegetable oil. Pour the prepared sponge cake batter into the pan and bake according to the package instructions. Each 15.25 ounce box makes 24 cupcakes or a 13 by 9 inch cake. From decadent brownie mix, to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
Ingredients
Sugar, Bleached Wheat Flour, Dehydrated Carrots, Canola Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Modified Corn Starch, Contains Less Than 2% Of: Propylene Glycol Mono- And Diesters, Spice, Salt, Caramel Color, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Ascorbic Acid, Natural Flavor, Red 40 Lake, Yellow 5 Lake.
Directions
Perfectly Moist Carrot Cake Mix: You Will Need: 3/4 Cup water. 3 Large eggs. 1/Cup vegetable oil. Do not eat raw batter. Baking instructions: Step 1 Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). (Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake in center of oven following chart below. Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack for 15 minutes . Remove cake(s) from pan and cool completely before frosting. Lower fat recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 3 tablespoons of flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21-25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. Pan size: Two 8-inch; Bake Time 23-28 min. Pan size: Two 9-inch; Bake Time 22-27 min. Pan size: 13 x 9-inch; Bake Time 22-27 min. Pan size: Bundt (Bundt is a registered trademark of northland aluminum products, Inc. Minneapolis, Minnesota); Bake Time 33-36 min. Pan size: 24 cupcakes; Bake Time 16-19 min.
Warnings
Contains: wheat.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 170
- Total Fat 3g4%
- Saturated Fat 1g5%
- Trans Fat 0g
- Polyunsaturated Fat 0.5g
- Monounsaturated Fat 1.5g
- Cholesterol 0mg0%
- Sodium 350mg15%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 18g
- Protein 2g
Details
Mix up smooth, velvety batter in minutes for a simple, delicious dessert with Duncan Hines Signature Perfectly Moist Carrot Cake Mix. Made with real carrots, this boxed cake mix bakes up into a deliciously moist cake that's perfect for everyday dessert and special occasions. Use it to make carrot cake cookies, cake bites or a traditional layer cake. All you need is water, eggs and vegetable oil. Pour the prepared sponge cake batter into the pan and bake according to the package instructions. Each 15.25 ounce box makes 24 cupcakes or a 13 by 9 inch cake. From decadent brownie mix, to single serve desserts, Duncan Hines has you covered when you’re ready to bake and create.
Ingredients
Sugar, Bleached Wheat Flour, Dehydrated Carrots, Canola Oil, Leavening (sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Modified Corn Starch, Contains Less Than 2% Of: Propylene Glycol Mono- And Diesters, Spice, Salt, Caramel Color, Mono- And Diglycerides, Sodium Stearoyl Lactylate, Cellulose Gum, Xanthan Gum, Ascorbic Acid, Natural Flavor, Red 40 Lake, Yellow 5 Lake.
Directions
Perfectly Moist Carrot Cake Mix: You Will Need: 3/4 Cup water. 3 Large eggs. 1/Cup vegetable oil. Do not eat raw batter. Baking instructions: Step 1 Prep: Preheat oven to 350 degrees F for metal and glass pan(s), 325 degrees F for dark or coated pan(s). (Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean). Grease sides and bottom of pan(s) and flour lightly. Use baking cups for cupcakes. Step 2 Mix: Blend cake mix, water, oil and eggs in a large bowl at low speed until moistened (about 30 seconds). Beat at medium speed for 2 minutes. Pour batter in pan(s) and bake immediately. Step 3 Bake: Bake in center of oven following chart below. Add 3-5 minutes to bake time for dark or coated pan(s). Cake in done when toothpick inserted in center comes out clean. Cool cake(s) in pan on wire rack for 15 minutes . Remove cake(s) from pan and cool completely before frosting. Lower fat recipe: Prepare and bake following the directions above except using 3/4 cup water, 1/3 cup unsweetened applesauce and 3 eggs. High altitude (over 3,500 ft): Preheat oven to 350 degrees F. Stir 3 tablespoons of flour to cake mix, add 1/3 cup oil, 2/3 cup water, and 3 eggs. Blend as directed in step 2. Bake at 350 degrees F. Two 9-inch pans 21-25 min; 13 x 9-inch pan baked 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans. Pan size: Two 8-inch; Bake Time 23-28 min. Pan size: Two 9-inch; Bake Time 22-27 min. Pan size: 13 x 9-inch; Bake Time 22-27 min. Pan size: Bundt (Bundt is a registered trademark of northland aluminum products, Inc. Minneapolis, Minnesota); Bake Time 33-36 min. Pan size: 24 cupcakes; Bake Time 16-19 min.
Warnings
Contains: wheat.
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