- Mix: PREHEAT oven to 350°F for metal and glass pans. 325°F for dark or coated pans.
- Prep: OPEN carrot and raisin pounch. ADD carrot and raisin pouch to 1 1/4 cups of HOT tap water; let stand about 5 minutes.
- Mix: BLEND dry mix, oil, eggs and carrot and raisin mixture (including any unabsorbed water) in a large bowl beating by hand until well blended (50 strokes).Pour batter into pan(s) and bake immediately.
- Bake: BAKE 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. The real carrot and raisins help create a richer denser cake that will not rise to the same height as a typical Duncan Hines® cake. COOL in pan on wire rack for 15 minutes. Cool completely before frosting.
TIP: Lower Fat Recipe: 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.
Servings per Container: 12
|Amount Per Serving||Mix||%DV||Calories:||190|
|Total Fat:||4.5g||7%||Saturated Fat||1.5g||10%||Trans Fat||0.5g|
|Cholesterol:||0mg||Sodium:||250mg||10%||Total Carbohydrates:||36g||12%||Dietary Fiber||1g||4%||Sugars||22g||Protein:||2g|
|Vitamin A:||30%||Calcium:||2%||Vitamin C:||6%||Iron:||8%|
*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.