The Betty Crocker carrot cake recipe delivers a moist, tender cake rich with shredded carrots, chopped pecans, and warm spices like cinnamon and nutmeg.
This Betty Crocker carrot cake recipe is incredibly delicious, sweet yet balanced by the cream cheese frosting that melts smoothly over the cake.
I made this Betty Crocker carrot cake recipe many times, experimenting between the classic bakery style and adding small personal touches, like extra pecans or slightly more cinnamon.
Sharing this Betty Crocker carrot cake recipe allows a clear guide for anyone to recreate the flavors at home. The following steps show exactly how to bake this carrot cake from start to finish.
About This Betty Crocker Carrot Cake Recipe
This Betty Crocker carrot cake recipe has a rich, moist texture and a warm, comforting flavor from cinnamon and nutmeg. The shredded carrots add natural sweetness and a tender bite, while chopped pecans provide a pleasant crunch that contrasts with the soft cake.
The yellow cake base blends smoothly with melted butter and eggs, creating a light yet flavorful dessert. Cream cheese frosting adds a creamy, slightly tangy sweetness that complements the spiced cake beautifully.
The overall taste is balanced, inviting, and indulgent, making each slice feel flavorful and well-rounded without being overly sweet.
How To Prepare Betty Crocker Carrot Cake Recipe?
To make this Betty Crocker carrot cake recipe successfully, follow the steps carefully from start to finish. Each stage is explained clearly to help achieve a moist, flavorful cake.
Basic kitchen tools are enough to prepare it smoothly. Use what is available, focus on mixing and baking properly, and enjoy a delicious homemade carrot cake result.
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: American
Difficulty: Easy
Yield: 12 servings
Kitchen Utensils
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Grater (for carrots)
- Spatula
- 9×13-inch baking pan
- Cooling rack
Ingredients
For the Cake:
- 1 box Betty Crockerâ„¢ Super Moistâ„¢ Yellow Cake Mix
- 1/2 cup milk
- 1/2 cup chopped pecans
- 2 cups coarsely shredded peeled carrots (about 3 medium carrots)
- 1/2 cup butter, melted
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 1/4 cup butter or margarine, softened
- 1 package (8 oz) cream cheese, softened
- 2 to 3 teaspoons milk
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
1. Preheat the oven and prepare the pan
Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then lightly dust it with flour, or line it with parchment paper for easy removal.
2. Combine the wet ingredients
In a large mixing bowl, pour in the melted butter, add the eggs, and stir in the milk. Whisk everything together until the mixture is smooth and well blended.
3. Mix in the cake mix and spices
Add the yellow cake mix to the wet ingredients. Sprinkle in the cinnamon and nutmeg. Stir everything together until the batter is fully combined with no dry streaks.
4. Add the carrots and pecans
Fold in the shredded carrots and chopped pecans gently, making sure they are evenly distributed throughout the batter.
5. Bake the cake
Pour the batter into the prepared pan and smooth the top. Place it in the oven and bake for 35–40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
6. Cool the cake
Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding any frosting.
7. Prepare the cream cheese frosting
In a medium bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. If the frosting is too thick, add a small amount of milk until it reaches a spreadable consistency. Stir in the vanilla extract.
8. Frost and serve
Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice the cake into squares and serve.
Notes: For a more intense spice flavor, you can add 1/4 teaspoon ground cloves or ginger. This cake freezes well; wrap tightly in plastic wrap and foil before freezing.
Nutrition Facts Betty Crocker Carrot Cake Recipe
| Nutrition | Amount |
|---|---|
| Calories | 450 |
| Fat | 25 g |
| Saturated Fat | 10 g |
| Carbohydrates | 52 g |
| Sugar | 35 g |
| Protein | 5 g |
Why This Recipe Is A Must-Try?
This Betty Crocker carrot cake recipe is a must-try because it delivers a perfectly moist and flavorful cake every time. The spiced batter, enriched with shredded carrots and chopped pecans, creates a tender texture and a subtle crunch.
Cream cheese frosting adds a creamy, slightly tangy layer that enhances the sweetness without overpowering the cake.
The Betty Crocker carrot cake recipe is easy to follow, reliable, and allows small personal touches, like extra nuts or spices, to make it unique. The result is a classic, comforting dessert that consistently impresses family and friends.
How It Works
The Betty Crocker carrot cake recipe works by blending dry and wet ingredients to create a smooth, spiced batter that rises evenly in the oven.
The yellow cake mix acts as the base, giving structure and sweetness, while melted butter and eggs enrich the texture.
Shredded carrots add moisture naturally, keeping the cake tender, and pecans provide a crunchy contrast. Baking causes the batter to set and lightly brown, developing flavor.
Once cooled, the cream cheese frosting is spread over the top, adding sweetness and creaminess that balances the warm spices and gives the cake a finished, rich taste.
How To Decorate And Serve This Recipe
To decorate and serve this Betty Crocker carrot cake recipe, start by spreading the cream cheese frosting evenly over the cooled cake using a spatula.
For added texture and visual appeal, sprinkles chopped pecans over the top or press them lightly into the frosting. Grated carrot curls or a light dusting of cinnamon can enhance the presentation.
Cut the cake into squares or rectangles for easy serving. Place each piece on a dessert plate and serve at room temperature. This presentation highlights the moist, spiced cake and creamy frosting, making it inviting and ready to enjoy.
Nutrition Benefits
This Betty Crocker carrot cake recipe offers some nutritional benefits despite being a dessert. The shredded carrots provide fiber, vitamin A, and antioxidants that support vision and immunity.
Pecans add healthy fats, protein, and minerals like magnesium and zinc, contributing to heart health and overall nutrition. Eggs offer protein and essential nutrients, while milk adds calcium for strong bones.
While the cake contains sugar and butter, enjoying it in moderation provides energy and a source of important vitamins and minerals. The cream cheese frosting adds some calcium and protein, balancing taste and nutrition in each slice.
Expert Baking Tips
1. Use proper measuring cups for dry and liquid ingredients. Too much flour or too little liquid can make the cake dense instead of moist.
2. Freshly grated carrots retain moisture and texture better than pre-shredded ones. They give the cake a tender bite and natural sweetness.
3. Lightly toasting the pecans in a pan brings out their flavor and adds a richer, nutty taste to the cake.
4. Fold in the carrots and pecans carefully to avoid over mixing. Over mixing can make the cake tough.
5. Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is ready.
6. Allow the cake to cool fully on a wire rack. Frosting a warm cake will melt the cream cheese frosting and make it runny.
Additions For The Betty Crocker Carrot Cake Recipe
➤ Crushed pineapple – Mixing in drained crushed pineapple adds natural sweetness and extra moisture, making the cake incredibly tender. The pineapple also enhances the flavor of the carrots and spices.
➤ Raisins or dried cranberries – These dried fruits give chewy bursts of sweetness and a subtle tang, balancing the warm cinnamon and nutmeg flavors.
➤ Shredded coconut – Unsweetened or lightly sweetened coconut adds a soft, slightly chewy texture and a tropical undertone that pairs well with the cream cheese frosting.
➤ Orange or lemon zest – Adding zest introduces a bright, citrusy note that cuts through the richness of the cake, giving it a fresh, lively flavor.
➤ Extra nuts – Toasted pecans, walnuts, or almonds enhance the crunch and add depth to the flavor. Toasting the nuts intensifies their natural aroma.
Storage Instructions
Store the Betty Crocker carrot cake recipe in an airtight container to keep it fresh. If the cake is frosted, cover it loosely with plastic wrap or a cake dome to prevent the frosting from drying out.
Keep the cake in the refrigerator for up to 4 days. For longer storage, wrap the cooled, unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 2 months.
Thaw frozen cake in the refrigerator overnight before frosting. Once frosted, store the cake chilled and bring to room temperature for 15–20 minutes before serving for the best texture and flavor.
FAQs About Betty Crocker Carrot Cake Recipe
How does this carrot cake taste?
The cake blends shredded carrots with warm cinnamon and spice flavors, and the cream cheese frosting adds a creamy, slightly tangy finish that balances sweetness beautifully.
Can unfrosted carrot cake be frozen?
Unfrosted and completely cooled carrot cake can be wrapped and frozen for up to 3 months, then thawed in the fridge.
Does carrot cake taste like carrots?
While made with shredded carrots, the cake tastes more like a spiced dessert rather than just carrots, thanks to cinnamon and complementary flavors.
Can I use different nuts or fruits?
Yes, many bakers add raisins, pineapple, or other nuts for extra texture and sweetness. Pineapple is often used to keep carrot cakes moist.
Do baking times vary by pan type?
Yes. Baking time depends on the pan size and type; check doneness with a toothpick to be sure the center is cooked.
Conclusion
This delicious Betty Crocker carrot cake recipe was truly enjoyed from the first slice to the last. The cake turned out moist, flavorful, and beautifully balanced, and my guests genuinely liked it.
Many complimented the soft texture, gentle spices, and creamy frosting, which made me feel proud and happy. Achieving such great results through an easy and reliable recipe brought a sense of success in my kitchen.
Sharing this Betty Crocker carrot cake recipe created warm moments and smiles around the table, and I sincerely hope everyone who tries this recipe enjoys the same happiness and delightful experience.
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Betty Crocker Carrot Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Measuring cups and spoons
- Grater (for carrots)
- Spatula
- 9×13 inch baking pan
- Cooling rack
Ingredients
For the Cake:
- 1 box Betty Crockerâ„¢ Super Moistâ„¢ Yellow Cake Mix
- 1/2 cup milk
- 1/2 cup chopped pecans
- 2 cups coarsely shredded peeled carrots about 3 medium carrots
- 1/2 cup butter melted
- 3 large eggs
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
For the Cream Cheese Frosting:
- 1/4 cup butter or margarine softened
- 1 package 8 oz cream cheese, softened
- 2 to 3 teaspoons milk
- 4 cups powdered sugar
- 1 teaspoon vanilla
Instructions
Preheat the oven and prepare the pan
- Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or cooking spray, then lightly dust it with flour, or line it with parchment paper for easy removal.
Combine the wet ingredients
- In a large mixing bowl, pour in the melted butter, add the eggs, and stir in the milk. Whisk everything together until the mixture is smooth and well blended.
Mix in the cake mix and spices
- Add the yellow cake mix to the wet ingredients. Sprinkle in the cinnamon and nutmeg. Stir everything together until the batter is fully combined with no dry streaks.
Add the carrots and pecans
- Fold in the shredded carrots and chopped pecans gently, making sure they are evenly distributed throughout the batter.
Bake the cake
- Pour the batter into the prepared pan and smooth the top. Place it in the oven and bake for 35–40 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean.
Cool the cake
- Remove the cake from the oven and let it cool completely in the pan on a wire rack before adding any frosting.
Prepare the cream cheese frosting
- In a medium bowl, beat together the softened butter and cream cheese until smooth. Gradually add the powdered sugar, about 1 cup at a time, mixing well after each addition. If the frosting is too thick, add a small amount of milk until it reaches a spreadable consistency. Stir in the vanilla extract.
Frost and serve
- Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Slice the cake into squares and serve.
Notes
Nutrition Facts Betty Crocker Carrot Cake Recipe
Calories: 450 | Fat: 25 g | Saturated Fat: 10 g | Carbohydrates: 52 g | Sugar: 35 g | Protein: 5 gHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.