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Decadent Carrot Cake Mix

The best carrot cake recipes use Duncan Hines® Carrot Cake Mix. Create your own recipe and share it with us!

Decadent Carrot Cake Mix
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  • Directions
  • Nutrition Facts
  • Ingredients
  • High Altitude Baking

You Will Need

  • 1 ¼ Cups HOT Tap Water
  • 3 Large Eggs
  • ¼ Cup Vegetable Oil

Pan Size / Bake Time

  • 2-8": 32-34 minutes
  • 2-9": 26-28 minutes
  • 24 Cupcakes: 20-25 minutes
  • 9" x 13": 30-33 minutes
  • Bundt®: 35-40 minutes

Baking Instructions

  1. Preheat oven to 350°F for metal and glass pans. 325°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. Open carrot and raisins pouch. Add carrots and raisin pouch to 1 1/4 cups of HOT tap water; let stand about 5 minutes. Blend dry mix, oil, eggs and carrot and raisin mixture (including any unabsorbed water) in a large bowl. DO NOT add any additional water. Beat by hand until well blended (50 strokes). Pour batter into pans and bake immediately. For cupcakes, fill cup 2/3 full.
  3. Bake following bake times provided. 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 in pan on wire rack for 15 minutes. Cool completely before frosting.
  4. Alternative Instructions

    Alternative Mixing Instructions: Prepare and bake 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.

Nutrition Facts

Serving Size: 1/12 package (50g)
Servings per Container: 12

Amount Per Serving

Variation: Mix % DV Baked % DV Low Fat % DV
Calories: 200 260 220
Calories from Fat 35 90 45
Total Fat: 4g 6% 10g 15% 5g 8%
Saturated Fat 1.5g 8% 2.5g 12% 2g 10%
Trans Fat 0g 0g 0g
Polyunsaturated Fat 1g 4.5g 1.5g
Monounsaturated Fat 1g 2.5g 1.5g
Cholesterol: 0mg 0% 55mg 18% 55mg 18%
Sodium: 260mg 11% 280mg 12% 280mg 12%
Total Carbohydrate: 39g 13% 39g 13% 40g 13%
Dietary Fiber 1g 4% 1g 4% 1g 4%
Sugars 23g 24g 24g
Protein: 2g 4g 4g
Vitamin A: 20% 20% 20%
Vitamin C: 6% 6% 6%
Calcium: 2% 4% 4%
Iron: 8% 8% 8%
Niacin: None None None
Riboflavin: None None None
Folic Acid: None None None
Thiamin: None None None


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, Spices, Leavening (Sodium Aluminum Phosphate), Leavening (Sodium Bicarbonate), Salt, Caramel Color, Modified Food Starch, Xanthan Gum, Colored With (Yellow 5 Lake, Red 40 Lake).


Manufactured on equipment that also processes tree nuts.

High Altitude Baking

High Altitude Directions: Prepare and bake following the instructions above except add 1/2 cup flour to dry cake mix.

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