Carrot Cake Bars From Cake Mix Recipes

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CARROT CAKE BITES



Carrot Cake Bites image

Whip up delicious carrot cake bites with moist Duncan Hines® Carrot Cake paired with sweet Duncan Hines® Cream Cheese Frosting and crunchy walnuts

Provided by ReadySetEat

Categories     Dessert

Time 1h

Yield 12

Number Of Ingredients 8

PAM® Baking Spray
1 pkg (15.25oz each) Duncan Hines® Signature Carrot Cake Mix
3/4 cup water
1/3 cup vegetable oil
2 eggs
1 egg yolk
1 container (16 oz each) Duncan Hines® Creamy Cream Cheese Frosting
24 walnuts halves (about 1/2 cup)

Steps:

  • Preheat oven to 350°F. Spray 9x13 pan with baking spray.
  • Beat cake mix, water, oil, eggs and egg yolk in a large bowl with an electric mixer on low speed for 1 minute. Spread batter evenly into baking pan. Bake 22 to 25 minutes or until toothpick inserted into center comes out clean. Remove from oven and cool completely in pan.
  • Remove cooled cake from pan onto large serving platter (or serve out of baking pan). Slice cake into 24 squares with serrated knife, and frost each square with cream cheese frosting. Top each carrot cake bite with walnut halves and serve.

Nutrition Facts : @id https, Calories 397 calories

GRAMMY'S CARROT CAKE BARS



Grammy's Carrot Cake Bars image

My sister, Morgan, prefers carrot cake bars to a traditional layer cake. She wants each and every bite to have an equal ratio of cake to frosting, and after trying it, I agree. However, we differ on our opinion of nuts. She is a no nuts in carrot cake girl, whereas I love the texture and toasted flavor and think they balance out the sweetness. I decided to take the nuts out of the batter and add them to the top of the frosting, so that we can both be satisfied. Sprinkled nuts also camouflage a multitude of frosting imperfections and add simple decoration to the top. I double the walnuts on one half and leave them off of the other, making this one recipe perfect for both of us.

Provided by Damaris Phillips

Categories     dessert

Time 2h10m

Yield 12 servings

Number Of Ingredients 14

Cooking spray, for the baking dish
2 cups (250 g) all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon kosher salt
1 1/2 cups (360 ml) vegetable oil
2 cups (400 g) sugar
4 large eggs
12 ounces (340 g) carrots, peeled and grated (about 3 cups)
8 ounces (225 g) cream cheese, at room temperature
1/2 cup (1 stick/115 g) unsalted butter, at room temperature
2 cups (250 g) confectioners' sugar, sifted
1 teaspoon vanilla extract
1 cup (95 g) walnuts, toasted and chopped

Steps:

  • Make the cake: Preheat the oven to 350 degrees F (175 degree C). Spray a 9-by-13-inch (23-by-33-centimeter) baking dish with cooking spray.
  • In a large bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy, about 4 minutes. Add the eggs one at a time and continue to beat until thick and creamy. Add the carrots and mix to combine. Remove the bowl from the mixer and stir in the flour mixture by hand, making sure not to overmix. Pour the batter into the prepared baking dish and bake until the edges pull away from the sides of the pan and a toothpick inserted in the center comes out clean, about 35 to 40 minutes. Let cool completely in the baking dish.
  • Meanwhile, make the frosting: (If you are extra fancy and have two stand mixers, then you are all set to get started, but if you are like me and just have the one, then you have to wash the bowl and paddle attachment now.) In the bowl of a stand mixer fitted with the whisk attachment, whip the cream cheese and butter until well combined, about 2 minutes. Add the confectioners' sugar 1/2 cup (65 g) at a time and whip on medium-low until homogenous, thick, light, and fluffy. Stir in the vanilla. Using an offset spatula, spread the frosting evenly onto the top of the cooled cake. Sprinkle the top with the walnuts. Cut the cake into thirds lengthwise and then quarters vertically to make 12 bars. Remove the cake with an offset spatula to a platter.

CARROT CAKE BARS



Carrot Cake Bars image

This is a very moist carrot cake using baby food carrots. I frost it with a Cream Cheese Frosting, then cut into bars.

Provided by Linda

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 30m

Yield 14

Number Of Ingredients 8

2 cups white sugar
1 ½ cups vegetable oil
4 eggs
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
3 (4 ounce) jars carrot baby food

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch jelly roll pan. Sift together the flour, baking soda, cinnamon and salt. Set aside.
  • In a large bowl, beat sugar, oil and eggs until smooth. Mix in the flour mixture. Stir in the baby food carrots.
  • Spread batter into a 10x15 inch jelly roll pan. Bake in the preheated oven for 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 411.7 calories, Carbohydrate 44 g, Cholesterol 53.1 mg, Fat 25.2 g, Fiber 1.1 g, Protein 3.8 g, SaturatedFat 3.5 g, Sodium 375.2 mg, Sugar 29.5 g

CARROT CAKE -DOCTORED CAKE MIX RECIPE



Carrot Cake -Doctored Cake Mix Recipe image

Nobody would ever believe that this amazing Carrot Cake recipe starts with a box of spice cake mix! The added carrots, coconut, pecans, and crushed pineapple add wonderful flavor!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Time 35m

Number Of Ingredients 20

Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans
Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
1 box Spice Cake Mix, sifted (We used Duncan Hines)
1 cup (121g) all purpose flour
1 cup (200g) granulated sugar
1/2 (3 g) teaspoon salt
1 cup (242 g) sour cream
1/2 cup (118 g) milk
3 large eggs, room temperature
1 teaspoon (3 g) cinnamon
1/2 teaspoon (2 g) ginger
1 1/4 cups (112g) Grated Carrots (small pieces)
3/4 cup (50g) shredded coconut- We used Baker's Angel Flake Sweetened Coconut
4oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out)
3/4 cup (92g) chopped pecans
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.
  • To this add the eggs, milk, and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.
  • Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
  • Makes approximately 7 cups of batter.
  • Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

CARROT CAKE BARS



Carrot Cake Bars image

Carrot cake is a delicious dessert but it takes time to make. These tender bars start with a cake mix, making short work of the classic favorite.

Provided by BHG Test Kitchen

Time 30m

Number Of Ingredients 14

1 yellow or white cake mix
0.25 cup milk
0.5 cup cooking oil
1 teaspoon vanilla
2 teaspoon grated fresh ginger or 1/2 teaspoon ground ginger
2 eggs
1 cup finely shredded carrot
0.5 cup golden raisins
1 Cream Cheese Frosting or one 16-ounce can cream cheese frosting
0.25 cup finely chopped walnuts or pecans, toasted
4 ounce cream cheese, softened (half of an 8-ounce package)
0.25 cup butter, softened
0.5 teaspoon vanilla
2.5 cup powdered sugar

Steps:

  • Preheat oven to 350 degrees F. Lightly grease and flour a 15x10x1-inch baking pan; set aside. In a large bowl, combine cake mix, milk, oil, vanilla, ginger, and eggs. Beat with an electric mixer on medium speed until combined. Stir in carrot and raisins. Pour batter into prepared pan, spreading evenly.
  • Bake in the preheated oven for 20 to 22 minutes or until top springs back when lightly touched. Cool in pan on a wire rack. Frost with Cream Cheese Frosting. Sprinkle with the nuts. Cut into bars. Makes 32 bars. Cream Cheese Frosting
  • In a large bowl, combine cream cheese, butter, and vanilla. Beat with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until frosting is spreadable. Place bars in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days.

CARROT CAKE BARS



Carrot Cake Bars image

"A friend served these moist, tender cake bars at an outdoor party, and everyone raved about the taste. Often, I'll bake a big panful and freeze some for another day. So good!" -Agnes Ward, Stratford, Ontario

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 3 dozen.

Number Of Ingredients 17

3 large eggs
1-1/4 cups canola oil
2 cups all-purpose flour
2 cups sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 to 1/2 teaspoon salt
1 jar (6 ounces) carrot baby food
1 container (3-1/2 ounces) applesauce baby food
1 container (3-1/2 ounces) apricot baby food
1/2 cup chopped walnuts, optional
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • In a large bowl, beat eggs and oil for 2 minutes. Combine the flour, sugar, cinnamon, baking powder, baking soda and salt; add to egg mixture. Add baby foods; mix well. Stir in walnuts if desired., Transfer to a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a small bowl, beat cream cheese and butter until light and fluffy. Beat in vanilla. Gradually beat in confectioners' sugar. Frost; cut into bars. Store in the refrigerator.

Nutrition Facts :

CARROT CAKE (CAKE MIX)



Carrot Cake (Cake Mix) image

this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.

Provided by mandabears

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 7

1 (18 1/2 ounce) package carrot cake mix, betty crocker
1/4 cup water, i usually substitute milk
1/2 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple with juice, undrained
1/2 cup chopped nuts, i always use chopped pecans
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a bundt pan.
  • I use Bakers Joy spray.
  • Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
  • Stir in nuts and raisins.
  • Pour into prepared pan.
  • Bake for 50-55 minutes or until toothpick comes out clean.
  • Cool in pan 15 minutes.
  • Remove from pan and cool on wire rack.
  • Cool at least 1 hour before frosting.

Nutrition Facts : Calories 4193.9, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9

DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX



Doctoring the Box: Carrot Cake from Spice Cake Mix image

An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting!

Provided by Mary

Categories     Dessert

Number Of Ingredients 12

1 box Spice Cake Mix (I used Duncan Hines Deliciously Moist Cake Mix)
4 large eggs, room temperature
1/3 cup vegetable oil
1 8 oz. can crushed pineapple in juice; drained, juice reserved
1 cup Reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded carrots
1 teaspoon vanilla
1/2 cup + more chopped pecans
1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 - 4 cups confectioners' sugar, sifted so lump free
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
  • Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
  • Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
  • Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
  • Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
  • Baking times:(2) 9 inch pans and 9 x 13 pan: 23 - 28 minutes8 x 4 loaf pans: 40 - 45 minutes

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