View Full Version : Have you ever "added to" a carrot cake mix?
09-13-2004, 04:13 AM
I've always made "from scratch" carrot cake, but find myself in the situation for this evening of having a carrot cake mix that my DD chose in the store which she wants to make for the b.d. of a colleague of mine. I know the "cake mix doctor" recipe (which I searched on the BB) calls for a yellow cake mix. Has anyone ever just doctored up a regular carrot cake mix? If so, how? Or should I just leave it alone and let her make the mix as is?
09-13-2004, 04:27 AM
I have added crushed pineapple, nuts, and raisins (not always together) to a carrot cake mix. If you add pineapple, either drain it well or cut out the liquid in the mix. It has been a LONG time since I bought a cake mix.....it calls for oil, eggs...water? If it calls for water, cut that and add undrained pineapple. If not, drain the pineapple and add that. You could also do walnuts and raisins and kick up the spices a touch.
09-13-2004, 05:39 AM
I have never bought a carrot cake mix. Does it have carrots in it or do you add your own?
I was thinking that you could just follow the Cake Mix Doctor recipe except leave out the cinnamon since the carrot cake mix has spices in it already. Unless the carrot cake mix has carrots (dehydrated carrots??) and then adding the carrots from the Cake Mix Doctor recipe might be overload.
09-13-2004, 06:40 AM
The carrot cake mix tastes very artificial - not like a carrot cake at all. I would add some cinnamon and cloves, crushed pineapple (using the juice as part of the water called for), grated carrots, and some nuts. It would help, but still not like it would be from scratch.
09-13-2004, 07:49 AM
I also do what everyone else does, add pineapple, nuts,shred a carrot or two in there and I also add some raisins. Now that I think about it, you can also add chopped up apples or even shredded zucchinni?
09-13-2004, 04:49 PM
Thanks for all of your responses. I will put all your responses together and add away!
Val, the picture does look like it has dehydrated carrots, but I'll shred at least one more anyway!
Char Finamore and Chelle D, thanks for the advice on the liquids.
Thanks, I'm off to the adding board. Katie
09-13-2004, 07:36 PM
Let us know if you are happy with the finished product...........
09-13-2004, 09:10 PM
Since you mentioned the cake mix doctor here's a recipe...
from The Cake Mix Doctor, page 109
PREPARATION TIME: 10 minutes
BAKING TIME: 30 to 35 minutes
ASSEMBLY TIME: 15 minutes
Solid vegetable shortening for greasing the pans
Flour for dusting the pans
1 package (18.25 ounces) plain yellow cake mix
1 package (3.4 ounces) vanilla instant pudding mix
2/3 cup fresh orange juice
1/2 cup vegetable oil, such as canola, corn, safflower, soybean, or sunflower
4 large eggs
2 teaspoons ground cinnamon
3 cups grated carrots (5 medium carrots)
1/2 cup raisins
1/2 cup chopped walnuts or pecans
Fresh Orange Cream Cheese Frosting (see below)
1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Generously grease two 9-inch round cake pans with solid vegetable shortening. Dust with flour, then shake out the excess flour. Set the pans aside.
2. Place the cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl. Blend with an electric mixer on low speed for 1 minute. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes more, scraping the sides down again if needed. The batter should look thick and well blended. Gently fold in the carrots, raisins, and nuts with a rubber spatula. Divide the batter between the prepared pans, smoothing it out with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cakes until they are golden brown and spring back when lightly pressed with your finger, 30 to 35 minutes. Remove the pans from the oven and place them on wire racks to cool for 10 minutes. Run a dinner knife around the edges of each layer and invert each onto a rack, then invert each again onto another rack so that the cakes are right side up. Allow them to cool completely, 30 minutes more.
4. Meanwhile, prepare the Fresh Orange Cream Cheese Frosting.
5. Place one cake layer, right side up, on a serving platter. Spread the top with frosting. Place the second layer, right side up, on top of the first layer and frost the top and sides of the cake with clean, smooth strokes.
Place this cake, uncovered, in the refrigerator until the frosting sets, 20 minutes. Cover the cake with waxed paper and store in the refrigerator for up to 1 week. Or freeze it, wrapped in aluminum foil, for up to 6 months. Thaw the cake in the refrigerator before serving.
Fresh Orange Cream Cheese Frosting
1 package (8 ounces) cream cheese, at room temperature
8 tablespoons (1 stick) butter, at room temperature
3 cups confectioners' sugar, sifted
2 tablespoons fresh orange juice
1 tablespoon grated orange zest (from 1 medium orange)
1. Place the cream cheese and butter in a large mixing bowl. Blend with an electric mixer on low speed until combined, 30 seconds. Stop the machine. Add the confectioners' sugar, a bit at a time, blending with the mixer on low speed until the sugar is well combined, 1 minute. Then add the orange juice and zest to the mixture. Increase the mixer speed to medium and beat until the frosting lightens and is fluffy, 1 minute more.
2. Use at once to frost the Carrot Cake.
09-14-2004, 07:52 PM
Well everyone at work loved the cake. I added crushed pineapple, shredded coconut, raisins and walnuts (forgot to shred some carrots after all that!). It was actually very tasty, although I could certainly tell from the texture of it that it was from a mix.
So, let's say that I was pleased with the finished product, considering, but it would never sway me from making it from scratch.
Thanks for all your help, and thanks for posting the Cake Mix Doctor recipe too, Vanessa.
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