All-New Cake Mix Doctor - Anne Byrn [132]
5. Bake the cake until it is golden brown and the top springs back when lightly pressed with a finger, 43 to 48 minutes. Transfer the cake pan to a wire rack and let the cake cool for 2 to 3 minutes. Run a dinner knife around the edges of the cake and give the pan a good shake to loosen the cake. Invert the cake onto a rectangular serving platter so that it is right side up. Let the cake cool for 10 to 15 minutes longer, then serve.
Keep It Fresh! Store this cake, covered with plastic wrap or aluminum foil, at room temperature for up to three days or for up to one week in the refrigerator. Freeze the cake in the pan, covered with aluminum foil, for up to three months. Let the cake thaw overnight in the fridge.
Recipe Reminders
MADE FOR
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CARROTAND RAISIN SPICE CAKE
IN A BIT MORE TIME than it takes to measure two cups of shredded carrots, you can add a spice cake mix, oil, applesauce, and eggs and have a carrot cake baking in the oven. Let the cake cool, dust it with confectioners’ sugar, and cut it into squares for an old-fashioned treat. Or top the cake with a cream cheese frosting. Then you could scatter toasted walnuts on top—or maybe pecans or coconut. The choices are endless and up to you!
serves:
16 to 20
prep:
15 minutes
bake:
35 to 40 minutes
cool:
20 to 40 minutes
Vegetable oil spray, for misting the pan
Flour, for dusting the pan
1 package (18.25 ounces) plain spice cake mix
¾ cup vegetable oil
½ cup sweetened applesauce
½ cup water
4 large eggs
2 packed cups shredded carrots
1 cup baking raisins, or 1 cup chopped raisins (see Note)
Cream Cheese Frosting (make the amount for a sheet cake; page 471), or 2 teaspoons confectioners’ sugar, sifted
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 13 by 9–inch metal cake pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.
2. Place the cake mix, oil, applesauce, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until the batter lightens and is smooth, about 1½ minutes, scraping down the side of the bowl again if needed. Set the batter aside.
3. Place the shredded carrots in a food processor and process in 8 to 10 on-off pulses until the carrots are cut into smaller pieces. Fold the carrots into the batter along with the raisins. Pour the batter into the prepared cake pan, smoothing the top with a rubber spatula, and place the pan in the oven.
4. Bake the cake until it is light brown and the top springs back when lightly pressed with a finger, 35 to 40 minutes. Transfer the cake pan to a wire rack and let the cake sit until nearly cool, about 20 minutes.
5. Make the Cream Cheese Frosting.
6. Spread the frosting smoothly over the top of the cake. To make slicing easier, place the cake in the refrigerator to chill until the frosting