I am going tto make a carrot cake from a cake mix and I want to adding dream whip and pudding to make it more moist. What flavor of pudding would be good with carrot cake. Also what cream cheese recipe is good from this site.
Thanks in advance for your help
I found a recipe on allrecipes.com called carrot cake IV. It calls for crushed pineapple which I would think makes it more moist. I haven't tried it yet. And as for cream cheese frosting I will check on that one.
i use a basic cream cheese recipe that everyone seems to think is great. it is one to one to one to one ratio:
1 lb powdered sugar
1 stick salted butter, softened
1 8 oz package cream cheese, softened
1 tsp vanilla
cream butter, cc, and vanilla
add sugar and beat to a good consistancy
i like to use the paddle instead of the whip on my kitchen aid.
the whip makes it a bit too airy
I have never put pudding in a box carrot cake mix, but I have put a small can of crushed pinapple and it does make it moist. A lady gave me a recipe years ago that is very easy and is super moist and delicious too. 2c self-rising flour, 2 c sugar, 1 1/2 tsp baking soda, 1 1/4 c oil, 4 eggs, 2 tsp cinnamon, 4 6ounce jars of baby food carrots. I am a good one for not following directions, I dump everything in the bowl at one time and mix until well blended. Pour into 3 greased and floured 9inch pans and bake on 350 about 30 minutes or until toothpick comes back clean. Mix 1 8oz. softened cream cheese and 1 stick of softened butter, 1 tsp vanilla, 1 box plus 1 c powdered sugar. Sometimes I put a little more sugar. I also add 1 c chopped pecans or walnuts to the icing. spread between layers and on the outside of cake, I then sprinkle some more chopped nuts on the top. I keep this cake in the fridge, wonderful! so moist and delicious!! Sorry for going on so long.
I made a carrot cake with a mix the other day moist and yummy.
I used a BC carrot cake mix ,
1 pkg vanilla instant pudding
4 eggs
2 cups grated carrots
1/3 cup vegetable oil
1/4 cup water
3/4 cup raisins
the recipe calls for a white cake mix if you use that you need to add 2 tsp cinnamon, 1/2 tsp nutmeg.
this recipe came from DH Complete Cake Mix Magic but since I have had so much trouble with DH I now use BC.
I used the crusting cream cheese Icing recipe from CC
HI ,
THE BEST THING TO USE TO MAKE A CARROT CAKE EXTRA MOIST IS TO ADD PUREED FRUIT. MY FAVORITE IS CRUSHED PINAPPLE . IT REALLY GIVES YOUR CAKE AN ADDED FLAVOE DIMENSION AS WELL. iF YOU FORMULA ALREADY USES PINAPPLE THEN ADD APPLE SAUCE. THIS WONT CHANGE THE FLAVORS YOU HAVE IN THE CAKE AND WILL ADD ADDITIONAL MOISTURE TO THE BATTER DURING BAKING.
CINDY
I have made a wonderful carrot cake, it actually starts with a box. It is Betty Crocker carrot cake mix, on the box is a recipe for Ultimate Carrot Cake - it is divine!!!! If you search the BC website, the recipe there has 3/4 cup shredded carrots in it also (the box does not tell you about the shredded carrots). As for Cream cheese frosting, I make a batch (3 cups) of stiff buttercream frosting and mix in a can of Dunkin Hines cream cheese canned frosting. It is pipable and it great!!! Here is the recipe I use for the buttercream:
1 cup crisco
1 lb powdered sugar
2 tablespoons water
1/2 teaspoon vanilla
1/2 teaspoon butter flavor
1 drop of lemon oil
1 drop of orange oil
dash of salt
Cream the crisco, water, flavorings, oils and salt. Add powdered sugar (I usually do 1/4 at a time) and mix until smooth after each addition of sugar.
~Chelle
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