A lot of my customers really like the Spice cake. I've also used the Spice mix with the addition of a yellow mix, carrots, crushed pineapple and nuts to make a carrot cake when the carrot mix was unavailable. Using the Spice mix for a carrot cake was ok, but a little too spicey for me.
I use the Betty Crocker Carrot Cake mix, but I always doctor it up with the addition of crushed pineapple, carrots and nuts. It makes a pretty good carrot cake.
If your pan is an 11 x 15, you'll have batter left over so just make some cupcakes or a smaller cake to use at home or put in the freezer for future use.
Check with your local library, they may have these books in stock and you can check them out for a few weeks and make a few recipes. Then if you decide if you like one or both of the books, you can buy them.
1 (18.5 ounce) package carrot cake mix
1/2 cup water
1/2 cup vegetable oil
1/2 cup finely chopped walnuts (toasted is better)
1 (8 ounce) can crushed pineapple with juice
1 to 1-1/2 cup grated carrots
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
2. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
3. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Original recipe from this site. This original recipe does not include the grated carrots:
Wilton thread with more information and carrot cake tips/recipes:
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more