Duncan Hines Signature Perfectly Moist Carrot Cake Mix, 15.25 oz

Duncan Hines Signature Perfectly Moist Carrot Cake Mix, 15.25 oz

Duncan Hines Signature Perfectly Moist Carrot Cake Mix makes a moist and delicious carrot cake that is sure to become a family favorite. Made with real, farm grown carrots, the smooth and velvety cake batter makes it easy to bake a perfectly moist cake every time. Simply add water, eggs and vegetable oil to the baking mix and stir to combine. Pour into a pan and bake for the recommended time in the instructions. Prepare this carrot cake mix to make a decadent layer cake with cream cheese frosting or add sprinkles for a festive birthday cake. You can also use it as a cupcake mix, or to make fun cake creations like cake pops. This certified Kosher boxed cake mix makes two 8 or 9 inch round cakes, one 13 x 9 inch sheet cake or 24 cupcakes. From birthday cake to single serve desserts, Duncan Hines has you covered when you're ready to bake and create. Bake someone happy!

Recipe

You will need:
3/4 cup water
3 large eggs
1/2 cup vegetable oil

Baking instructions:
Step 1. Prep
Preheat oven to 350°F
Spray bottom and sides of pan(s) with Pam® Baking Spray. Use baking cups for cupcakes.
Step 2. Mix
Blend cake mix, water, eggs and oil in a large bowl on low speed until moistened (about 30 seconds).
Beat at medium speed for 2 minutes.
Pour into pan(s) and bake immediately.
Step 3. Bake
Bake on rack in center of oven following chart below. Cake is done when toothpick inserted in center comes out clean.
Cool cake(s) in pan on wire rack 15 minutes. Remove cake(s) from pan and cool completely before frosting.
Frost cooled cake(s) with Duncan Hines® Creamy Cream Cheese Frosting.

Try these ingredient swaps: Replace 3/4 cup of water with: 3/4 cup of your favorite dairy or plant-based milk. Replace 1/3 cup of vegetable oil with: 1/3 cup Greek yogurt, refined coconut oil or applesauce.

High altitude (over 3,500 ft): Preheat oven to 350°F. Stir in 3 tablespoons 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°F. Two 9-inch pans 21 to 25 min; 13 x 9-inch pan 22-27 min; 24 cupcakes 16-20 min. Not recommended for 8-inch pans.

Pan size: Two 8-inch; Bake time: 22-26 min
Pan size: Two 9-inch; Bake time: 18-22 min
Pan size: 13 x 9-inch; Bake time: 26-26 min
Pan size: Bundt®; Bake time: 30-34 min
Pan size: 24 cupcakes; Bake time: 16-18 min

Kosher, No High Fructose Corn Syrup

Serving size: 43 gram

Ingredients: Bleached Wheat Flour, Sugar, Dehydrated Carrots, Leavening (Sodium Bicarbonate, Sodium Aluminum Phosphate, Dicalcium Phosphate, Monocalcium Phosphate), Modified Corn Starch, Less Than 2% of: Canola Oil, Spice, Salt, Propylene Glycol Mono-and Diesters, Caramel Color, Mono-and Diglycerides, Cellulose Gum, Sodium Stearoyl Lactylate, Xanthan Gum, Ascorbic Acid, Natural Flavor, Red 40 Lake, Yellow 5 Lake

Contains: Gluten, Wheat

Calories: 160 calorie
Total fat: 1.5 gram (2%)
Saturated fat: 0 gram (0%)
Trans fat: 0 gram
Cholesterol: 0 milligram (0%)
Sodium: 360 milligram (16%)
Total carbohydrate: 35 gram (13%)
Dietary fiber: 1 gram (4%)
Total sugars: 17 gram
Added sugars: 15 gram (30%)
Protein: 2 gram
Vitamin d: 0 microgram (0%)
Calcium: 60 milligram (4%)
Iron: 0.4 milligram (2%)
Potassium: 0 milligram (0%)