Classic Carrot Cake Mix

Real Carrots. Real Raisins. Really Decadent. The most moist, delicious carrot cake you'll ever bake. Includes a pouch of real carrots and raisins that you add right in.


  1. Mix: PREHEAT oven to 350°F for metal and glass pans. 325°F for dark or coated pans.
  2. 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.
  3. 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.
  4. Bake: BAKE following chart below. Add 3-5 minutes bake time for dark or coated pans. CAKE is done when toothpick inserted in centre 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.

Nutrition Facts

Serving Size: 1/12 Package (48g)
Servings per Container: 12
Amount Per Serving mix %DV
Total Fat:4g6%
Saturated Fat1.5g8%
Trans Fat0g
Total Carbohydrates:37g12%
Dietary Fiber1g4%
Vitamin A:30%
Vitamin C:6%

*Percent (%) Daily Values are based on a 2,000 calorie diet.
Your daily values may be higher or lower based on your calorie needs.