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Carrot Cake (Cake Mix)

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“this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.”
READY IN:
55mins
YIELD:
1 bundt cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) package carrot cake mix, betty crocker
  • 14 cup water, i usually substitute milk
  • 12 cup vegetable oil
  • 4 eggs
  • 1 (8 ounce) can crushed pineapple with juice, undrained
  • 12 cup chopped nuts, i always use chopped pecans
  • 12 cup raisins

Directions

  1. Preheat oven to 350 degrees.
  2. Grease and flour a bundt pan.
  3. I use Bakers Joy spray.
  4. Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
  5. Stir in nuts and raisins.
  6. Pour into prepared pan.
  7. Bake for 50-55 minutes or until toothpick comes out clean.
  8. Cool in pan 15 minutes.
  9. Remove from pan and cool on wire rack.
  10. Cool at least 1 hour before frosting.

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