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.
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 Crocker™ Super Moist™ 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
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
Calories: 450 | Fat: 25 g | Saturated Fat: 10 g | Carbohydrates: 52 g | Sugar: 35 g | Protein: 5 g