Carrot Cake Cake Mix
Transform your dessert game with this incredibly easy and flavorful Carrot Cake Cake Mix recipe, a time-saving twist on the classic treat! Made with a boxed spice cake mix as the base, this recipe takes just 15 minutes to prep but delivers bakery-worthy results. The addition of fresh grated carrots, crushed pineapple, warm cinnamon, and optional crunchy walnuts or pecans infuses every bite with rich, moist texture and irresistible flavor. Topped with a luscious layer of cream cheese frosting, this two-layer carrot cake is the perfect dessert for birthdays, holidays, or simply satisfying your sweet tooth. Quick, delicious, and beginner-friendly, this carrot cake recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 1 box Boxed spice cake mix
- 2 cups Grated carrots
- 0.75 cups Vegetable oil
- 4 large Eggs
- 0.5 cups Crushed pineapple (drained)
- 0.5 cups Finely chopped walnuts or pecans (optional)
- 1 teaspoon Cinnamon
- 1 container Cream cheese frosting (store-bought or homemade)
Instructions
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a large mixing bowl, combine the spice cake mix, grated carrots, vegetable oil, eggs, drained crushed pineapple, optional nuts, and cinnamon.
Using a hand mixer or a whisk, mix until all ingredients are well combined and no lumps remain. Be careful not to overmix.
Divide the batter evenly between the prepared cake pans.
Place the cake pans in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes.
Gently run a knife around the edges of the cake pans to loosen the cakes, then invert them onto a wire rack to cool completely.
Once completely cool, place one cake layer on a serving plate and spread a layer of cream cheese frosting on top.
Place the second cake layer on top of the frosting and spread another layer of frosting on top and around the sides of the entire cake.
Decorate the cake as desired, such as with chopped nuts, shredded coconut, or carrot-shaped frosting decorations.
Slice and serve. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
4080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.4 g | 318% | |
| Saturated Fat | 45.3 g | 226% | |
| Polyunsaturated Fat | 100.8 g | ||
| Cholesterol | 754 mg | 252% | |
| Sodium | 3544 mg | 154% | |
| Total Carbohydrate | 425.4 g | 155% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 233.6 g | ||
| Protein | 57.7 g | 115% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1106 mg | 85% | |
| Iron | 21.9 mg | 122% | |
| Potassium | 1696 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
