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Duncan Hines Decadent Classic Carrot Cake Mix
Duncan Hines Decadent Classic Carrot Cake Mix
21.4 oz
Recent reviews
May 2024
Order delivered in 21 min
Customer since 2014
Chicago, IL
May 2024
Order delivered in 57 min
Customer since 2020
Chicago, IL
May 2024
Order delivered in 41 min
Customer since 2016
Chicago, IL
About
Details
The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.
Ingredients
Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Sugar, Dehydrated Carrots, Raisins, Canola Oil, Brown Sugar, Dextrose, Vegetable Shortening (palm Oil, Soybean Oil, Mono- And Diglycerides, Polysorbate 60, Tbhq And Citric Acid [added To Protect Flavor]), Soybean Oil, Leavening (sodium Aluminum Phosphate, Sodium Bicarbonate), Spices, Salt, Caramel Color, Modified Food Starch, Xanthan Gum, Colored With Yellow 5 Lake, Red 40 Lake.
Directions
You Will Need: eggs; water; vegetable oil. Carrot Raisin Pouch: 1-1/4 cup hot water. Cake Mix: 3 large eggs; 1/4 cup vegetable oil. Baking Instructions: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). 2. Mix: Empty contents of carrot and raisin pouch into a small bowl. Add 1-1/4 cups of hot tap water into bowl with carrots and raisin mixture; set aside for about 5 minutes. 3. Mix: Blend cake mix, oil, eggs and carrot and raisin mixture from Step 2 (including any unabsorbed water) in a large bowl. Do not add any additional water. Beat by hand until well blended (about 50 strokes). Pour batter in prepared pan and bake immediately. For cupcakes, fill baking cup 2/3 full. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Please note the real carrots and raisins help create a denser richer cake that will not rise to the same height as a traditional Duncan Hines cake. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 32-34 min bake time. 2 9-inch pan size: 26-28 min bake time. 13 x 9-inch pan size: 30-33 min. Bundt pan size: 35-40 min. 24 cupcakes: 20-25 min. High Altitude (Over 3,500 ft): Stir 1/2 cup of flour into cake mix and follow basic directions above. Lower Fat Recipe: Prepare carrot raisin pouch as directed above. Prepare cake mix following the instructions above except omit oil and use 1 cup water, 1/4 cup unsweetened applesauce, and 3 eggs. Reduce baking time 1-2 minutes.
Warnings
Contains: wheat, manufactured on equipment that also processes tree nuts.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 200
- Total Fat 4g6%
- Saturated Fat 1.5g8%
- Trans Fat 0g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 1g
- Cholesterol 0mg0%
- Sodium 260mg11%
- Total Carbohydrate 38g13%
- Dietary Fiber 2g8%
- Sugars 23g
- Protein 2g
Details
The best cake begins with the best batter. Duncan Hines promises a smooth, velvety batter for a perfect cake every time. Visit http://www.duncanhines.com/recipes/cakes for more delicious and creative recipe ideas.
Ingredients
Bleached Wheat Flour (wheat Flour [enriched With Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], Malted Barley Flour), Sugar, Dehydrated Carrots, Raisins, Canola Oil, Brown Sugar, Dextrose, Vegetable Shortening (palm Oil, Soybean Oil, Mono- And Diglycerides, Polysorbate 60, Tbhq And Citric Acid [added To Protect Flavor]), Soybean Oil, Leavening (sodium Aluminum Phosphate, Sodium Bicarbonate), Spices, Salt, Caramel Color, Modified Food Starch, Xanthan Gum, Colored With Yellow 5 Lake, Red 40 Lake.
Directions
You Will Need: eggs; water; vegetable oil. Carrot Raisin Pouch: 1-1/4 cup hot water. Cake Mix: 3 large eggs; 1/4 cup vegetable oil. Baking Instructions: 1. Prep: Preheat oven to 350 degrees F for metal and glass pans. 325 degrees F for dark or coated pans. Grease sides and bottom of each pan with shortening or oil spray. Flour lightly. (Use baking cups for cupcakes). 2. Mix: Empty contents of carrot and raisin pouch into a small bowl. Add 1-1/4 cups of hot tap water into bowl with carrots and raisin mixture; set aside for about 5 minutes. 3. Mix: Blend cake mix, oil, eggs and carrot and raisin mixture from Step 2 (including any unabsorbed water) in a large bowl. Do not add any additional water. Beat by hand until well blended (about 50 strokes). Pour batter in prepared pan and bake immediately. For cupcakes, fill baking cup 2/3 full. 4. Bake: Bake in center of oven at 350 degrees F following chart below. Add 3-5 minutes bake time for dark or coated pans. Cake is done when toothpick inserted in center comes out clean. Please note the real carrots and raisins help create a denser richer cake that will not rise to the same height as a traditional Duncan Hines cake. Cool cakes in pans on wire rack for 15 minutes before removing. Cool completely before frosting. 2 8-inch pan size: 32-34 min bake time. 2 9-inch pan size: 26-28 min bake time. 13 x 9-inch pan size: 30-33 min. Bundt pan size: 35-40 min. 24 cupcakes: 20-25 min. High Altitude (Over 3,500 ft): Stir 1/2 cup of flour into cake mix and follow basic directions above. Lower Fat Recipe: Prepare carrot raisin pouch as directed above. Prepare cake mix following the instructions above except omit oil and use 1 cup water, 1/4 cup unsweetened applesauce, and 3 eggs. Reduce baking time 1-2 minutes.
Warnings
Contains: wheat, manufactured on equipment that also processes tree nuts.
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