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Carrot Cake Dip Mix

Based on Mom's favorite carrot cake recipe, we created a mix that is unbelievable! Loaded with carrots and pecans, it is a perfect dessert or snack. Serve with bagels, fruits, or cookies. Makes a great celery stuffer! Comes with simple recipes to make an easy carrot cake as well as a dessert cheeseball.

  • No MSG
  • Contains Nuts 
  • Gluten-Free
  • Vegan
  • Made in Michigan

Recipes:

Carrot Cake Dip

Simple to prepare! Try this sweet dessert mix! Ingredients needed: Carrot Cake Dip Mix, 8 oz softened cream cheese, 1 cup sour cream, 1 can (8 oz) crushed pineapple (drained), 1/8 cup water, 1/2 cup raisins (optional).

Carrot Cupcakes

Ingredients:

  • 1 packet Carrot Cake Dip Mix
  • 8 oz. can crushed pineapple 
  • 1 pkg. yellow cake mix (15.25 oz.)
  • 2 eggs
  • 1 cup water
  • 1/3 cup oil
  • 1 cup sour cream

In a small bowl mix together Carrot Cake Dip Mix and crushed pineapple, cover and refrigerate for a minimum of 4 hours or overnight. Preheat oven to 350°. Preheat oven to 350°. In large bowl place all cake batter ingredients. With electric mixer blend for 1 minute. Add Carrot Cake & pineapple mixture and stir until blended.  Place muffin liners into a standard size muffin tin, then pour batter into liners. Be sure to only fill the liners 3/4 full. Bake for 19 to 23 minutes or until done. Cupcakes are done when top springs back to touch or when a toothpick is inserted and comes out clean. Top with prepared Caramel Cream Cheese Frosting. Refrigerate after frosting.

Caramel Cream Cheese Frosting:

  • 1 packet Caramel Apple Dip Mix
  • 8 oz. cream cheese, softened
  • 8 oz. whipped topping 
  • Combine ingredients and spread on cooled cupcakes.

Quick n’ Easy Carrot Bundt Cake

Ingredients: 
  • 1 packet Carrot Cake Dip Mix
  • 8 oz. can crushed pineapple 
  • 1 pkg. yellow cake mix (15.25 oz)
  • 3 eggs
  • 1/2 cup water
  • 1/2 cup oil

Glaze:

  • 1 cup powdered sugar
  • 1 to 2 Tbls. milk
  • 1 Tbls. orange juice or 1 tsp. vanilla extract

Directions:

In a small bowl mix together Carrot Cake Dip Mix and crushed pineapple, cover and refrigerate for a minimum of 4 hours or overnight. Preheat oven to 350°. In large bowl place all cake batter ingredients. With electric mixer blend for 1 minute. Add Carrot Cake & pineapple mixture and stir until blended. Pour batter into a greased bundt pan. Bake for 39 to 43 minutes or until done. Cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from plate back onto cake.

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