Carrot Cake Recipe From Cake Mix
Make a quick Carrot Cake Recipe From Cake Mix. Start with a spice or yellow cake mix, then add shredded carrots, crushed pineapple, chopped nuts, and optional raisins for texture and flavor. Mix ingredients and bake as directed on the box. Once cooled, top with cream cheese frosting. This shortcut recipe delivers a moist, flavorful carrot cake with minimal effort.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Spatula
- Measuring cups and spoons
- Box grater or food processor (to shred carrots)
- 9×13 inch baking pan
- Cooling rack
- Butter knife or offset spatula (for frosting)
Ingredients
For the Cake:
- 1 box 15.25 oz yellow or spice cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup freshly shredded carrots about 2 medium carrots
- ½ cup crushed pineapple well-drained
- ½ cup sour cream or applesauce if you prefer a lighter texture
- 1 teaspoon pure vanilla extract
- ½ cup chopped walnuts or pecans your choice
- ½ teaspoon ground cinnamon
For the Frosting:
- 6 oz cream cheese softened to room temperature
- 1 container 16 oz ready-made cream cheese frosting
- 2 tablespoons light brown sugar
Instructions
- Start by heating your oven to 350°F (175°C). Prepare your baking pan by either lightly greasing it or lining it with parchment paper that way, the cake will come out easier.
- Next, grab a big mixing bowl and combine the wet ingredients: crack in the eggs, pour in the vegetable oil, add the sour cream (or applesauce if you prefer), and splash in the vanilla extract. Stir everything together well until it’s smooth.
- Now, add the dry cake mix to the same bowl. Sprinkle in the ground cinnamon for some extra flavor. Mix everything thoroughly until you don’t see any lumps.
- After that, gently fold in the shredded carrots, the pineapple that’s been drained, and the chopped nuts. Make sure they’re evenly spread throughout the batter.
- Pour the batter into your prepared pan and smooth the top out. Pop it in the oven. Using a 9×13 pan, bake it for about 30 to 35 minutes. For round pans, it’ll take closer to 25 to 30 minutes. You’ll know it’s ready when a toothpick stuck in the center comes out clean.
- Once the cake’s done, take it out and let it cool in the pan for about 10 to 15 minutes. Then, transfer it onto a wire rack so it can cool completely before you add the frosting.
- For the frosting, mix together softened cream cheese with store-bought cream cheese frosting and some brown sugar until it’s creamy and smooth.
- When the cake has cooled all the way, spread that frosting evenly on top. If you want, sprinkle some extra chopped nuts on top for a nice finishing touch.
Notes
Note: For a richer texture, stick with sour cream. For a lower-fat option, applesauce works well without compromising too much flavor. You can also add raisins or coconut for extra texture, but keep an eye on the moisture level of your batter.
Nutrition Facts Of Carrot Cake Recipe From Cake Mix
| Nutrition | Amounts |
|---|---|
| Calories | 370 |
| Fat | 21g |
| Saturated Fat | 6g |
| Carbohydrates | 42g |
| Sugar | 28g |
| Protein | 4g |
| Fiber | 1g |
| Sodium | 330mg |
