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Carrot Cake Mix

Carrot Cake Mix

Although carrots have been used to sweeten cakes since medieval times, it wasn't until the 1960s that carrot cakes became a popular dessert here in the U.S. This tasty mix bakes up moist and flavorful with a wonderful combination of carrots and spices. Topped with a buttery rich, cream cheese frosting, our delicious Carrot Cake Mix may go down in history as one of the best!
Although carrots have been used to sweeten cakes since medieval times, it wasn't until the 1960s that carrot cakes became a popular dessert here in the U.S. This tasty mix bakes up moist and flavorful with a wonderful combination of carrots and spices. Topped with a buttery rich, cream cheese frosting, our delicious Carrot Cake Mix may go down in history as one of the best!

Details+

Nutritional Info+

Made in USA

Weight
21.2 oz
Additional Information
From your pantry you will need: 2 large eggs, 2/3 cup milk, 2/3 cup vegetable oil, 6 oz. cream cheese, 6 TBSP unsalted butter
Nutrional Info
Ingredients
Sugar, Confectioner's Sugar (sucrose, cornstarch), Malted Wheat Flour (wheat flour, malted barley flour), Wheat Flour, Carrot Pieces, Carrot Bits (corn syrup, corn flour, corn cereal, carrot powder, palm oil, natural flavor, paprika extract, fruit and vegetable extracts, caramel color), Carrot Powder (carrot, sugar, dextrose, tapioca starch), Dextrose, Natural Vanilla Type Flavor, Baking Powder (sodium acid pyrophosphate, sodium bicarbonate, cornstarch, monocalcium phosphate), Cinnamon, Carrot Cake Type Flavor, Untreated Sea Salt, Organic Gum Blend (organic guar and locust bean gums), Mace, Soy Flour Contains Soy, Wheat Contains Ingredients Produced with Genetic Engineering
Allergens
SOY
WHEAT

Gluten

Preparation & Instructions

Carrot Cake

    For the cake:
  • 2 large eggs, room temperature
  • ⅔ cup milk or buttermilk
  • ⅔ cup vegetable oil
  • For the frosting:
  • 6 oz. cream cheese, room temperature
  • 6 Tbsp. unsalted butter, room temperature

Directions for cake: Preheat oven to 350℉. Grease and flour 8-inch square baking pan. Whisk together eggs and milk (or buttermilk). Add cake mix, eggs and milk to the bowl of an electric mixer fitted with the paddle attachment. Beat briefly on medium speed. Add oil. Beat on medium speed for about 1 minute, scraping down sides if necessary. Do not overbeat. Whisk out any lumps of dry mix. Allow batter to stand 20 minutes. Pour into prepared pan. Bake 35-40 minutes or until a toothpick inserted into the center of the pan comes out clean. Allow cake to cool completely before frosting.

Directions for frosting: Place cream cheese and butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until creamy and smooth. Add contents of the frosting packet. Beat on high until creamy. Scrape down bowl as needed. Frost cooled cake. Enjoy!