Okay, so I’ve been craving carrot cake lately, like really craving it. And you know, sometimes you just want a simple, no-fuss cake. So I grabbed a Duncan Hines carrot cake mix from the store, and I figured, why not document the whole process? It might be useful for someone out there, or at least entertaining, right?
Getting Started
First things first, I gathered all my stuff. Here’s what I used:
- 1 box of Duncan Hines Perfectly Moist Carrot Cake Mix (obviously!)
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
I also grabbed a 13×9 inch baking pan, some non-stick cooking spray, a mixing bowl, a whisk, and a rubber spatula. Pretty standard stuff.
Mixing it Up
Preheat that oven to 350°F. I spray my baking pan .
Then, I dumped the cake mix into the bowl. Next, I poured in the water, oil, and cracked the three eggs right in there. Super easy.
I took my whisk and started mixing everything together. You want to make sure it’s all combined, no dry spots of mix hiding anywhere. I mixed it for maybe two minutes, just until it looked smooth and, well, like cake batter!
Bake time
Then to scrape all that batter goodness into my prepared pan. I used my spatula to spread it out evenly, making sure it reached all the corners.
Into the oven it went! The box said to bake for 28-33 minutes for a 13×9 inch pan, so I set my timer for 28 minutes. I always like to check it a little early, just in case my oven runs hot.
After 28 minutes, I stuck a toothpick in the center. It came out with a few moist crumbs, which is exactly what I wanted. If it comes out totally clean, it might be a tad overbaked.
Cooling and Enjoying
I took the cake out of the oven and let it cool in the pan on a wire *’t rush it! You want it to be completely cool before you try to frost it, or you’ll end up with a melty mess.
And that’s it! A super simple carrot cake, thanks to Duncan Hines.I frosted mine with some cream cheese frosting , but that’s a whole other story. It was the perfect, no-stress treat I was looking for.
