Carrot Cake Recipe With Box Mix
This Carrot Cake recipe with box mix offers a quick, delicious shortcut to a classic dessert. Start with a spice or yellow cake mix, then add grated carrots, crushed pineapple, and warm spices for extra moisture and flavor. Optional add-ins like walnuts or coconut enhance texture. Top with cream cheese frosting for an easy, crowd-pleasing treat that tastes homemade.
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Spatula
- 9×13 inch baking pan
- Cooling rack
- Butter knife or offset spatula (for frosting)
- Oven
Ingredients
For the Cake:
- 1 15.25 oz box carrot cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water
- 1 8 oz can crushed pineapple (with juice)
- ½ cup finely chopped walnuts
For the Frosting:
- 6 oz cream cheese softened
- 1 16 oz container cream cheese frosting
- 2 tablespoons light brown sugar
Instructions
Preheat the Oven
- Start by preheating your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
Mix the Cake Batter
- In a large mixing bowl, combine the carrot cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth. Then, fold in the crushed pineapple (with juice) and chopped walnuts until evenly distributed.
Bake the Cake
- Pour the batter into the prepared baking pan and spread it out evenly. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and place the pan on a wire rack to cool completely.
Prepare the Frosting
- While the cake cools, make the frosting. In a medium bowl, beat the softened cream cheese until smooth. Add the container of cream cheese frosting and brown sugar, and beat until well combined and fluffy.
Frost the Cake
- Once the cake is completely cooled, spread the frosting evenly over the top using a spatula. Make sure the frosting reaches all the edges. You can add a few extra chopped walnuts on top for garnish, if desired.
Chill, Slice, and Serve
- For best texture, chill the frosted cake in the fridge for at least 30 minutes before serving. Slice into squares and enjoy this moist, flavorful carrot cake!
Notes
Notes: The crushed pineapple adds moisture and a subtle sweetness that elevates the boxed mix. You can substitute pecans for walnuts if preferred. For a layer cake, divide the batter between two 9-inch round pans and reduce baking time to 25–28 minutes.
Nutrition Facts Of Carrot Cake Recipe With Box Mix
| Nutrition | Amount |
|---|---|
| Calories | 390 |
| Fat | 21g |
| Saturated Fat | 6g |
| Cholesterol | 50mg |
| Sodium | 380mg |
| Carbohydrates | 48g |
| Sugar | 34g |
| Protein | 3g |
| Fiber | 1g |
