You Will Need:
- 1 1/4 Cup Water
- 1/4 Cup of Oil
- 3 Large Eggs
Pan Size / Bake Time:
- 2 8": 32-34 minutes
- 2 9": 26-28 minutes
- 24 Cupcakes: 20-25 minutes
- 9x13: 30-33 minutes
- Bundt: 35-40 minutes
- 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.
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.
Serving Size: 1/12 Package (48g)
Servings per Container: 12
Servings per Container: 12
| Amount Per Serving | ||
|---|---|---|
| Mix | %DV | |
| Calories: | 190 | |
| Calories from Fat | ||
| Total Fat: | 4.5g | 7% |
| Saturated Fat | 1.5g | 10% |
| Trans Fat | 0.5g | |
| Cholesterol: | 0mg | |
| Sodium: | 250mg | 10% |
| Total Carbohydrate: | 36g | 12% |
| Dietary Fiber | 1g | 4% |
| Sugars | 22g | |
| Protein: | 2g | |
| Vitamin A: | 30% | |
| Calcium: | 2% | |
| Vitamin C: | 6% | |
| Iron: | 8% |
| Teneur | ||
|---|---|---|
| Mix | %DV | |
| Calories: | 190 | |
| Calories from Fat | ||
| Lipides: | 4.5g | 7% |
| saturés | 1.5g | 10% |
| trans | 0.5g | |
| Cholestérol: | 0mg | |
| Sodium: | 250mg | 10% |
| Glucides: | 36g | 12% |
| Fibres | 1g | 4% |
| Sucres | 22g | |
| Protéines: | 2g | |
| Vitamine A: | 30% | |
| Calcium: | 2% | |
| Vitamine C: | 6% | |
| Fer: | 8% |
Flour, Sugar, Dehydrated Carrots, Raisins, Brown Sugar, Shortening, Dextrose, Soybean Oil, Baking Powder, Spices, Propylene Glycol, Mono and Diesters Of Fatty Acids, Mono and Diglycerides, Soy Lecithin, Citric Acid, Salt, Caramel, Modified Corn Starch, Xanthan Gum, Colour.
Contains: Soy, Wheat.
Manufactured on equipment that also processes tree nuts.
Contains: Soy, Wheat.
Manufactured on equipment that also processes tree nuts.
Duncan Hines® Frosting Creations™ Recipe
Orange Crème Blueberry Cake
Lemon cake, blueberry pie filling and orange cream frosting all in one refreshingly delicious dessert!
Hands-On Time: 30 minutes
Total Time: 1 hour and 30 minutes
Servings: 10 to 12 servings
