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

Carrot Cupcakes

• 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.