STREAMING NOW: Carnivorous

Carrot Cake (Cake Mix)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
1 bundt cake

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


  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a