carrot cake from mix recipe

Written ByJenny Smyth Posted on
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The Best carrot cake from mix recipe

I’m so excited to share this carrot cake from mix recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. This recipe is a classic, and for good reason – it’s easy to make, delicious, and perfect for any occasion.

Whether you’re looking for a dessert to serve at a party or just a special treat for your family, this carrot cake from mix recipe is a great choice. I love that it’s made with a mix, which means less work for me in the kitchen. Plus, the result is always moist and flavorful, thanks to the addition of chopped nuts and spices.

My kids love helping me make this cake, too – they get to crack eggs into the bowl and mix everything together. It’s a fun activity that we all enjoy together. And let’s not forget about the health benefits of this recipe – carrots are full of vitamins and antioxidants, making this cake a relatively healthy dessert option.

So go ahead and give this carrot cake from mix recipe a try – I promise you won’t be disappointed! The best part about this recipe is that it’s so versatile – you can serve it as a dessert or even as a snack. My kids love having it as an after-school snack, and it’s also perfect for potlucks or picnics.

Plus, the leftovers are always gone in no time – my family just can’t get enough of this delicious carrot cake from mix.

Carrot Cake from Mix

4.7 from 963 votes

This recipe transforms a simple cake mix into a moist and flavorful carrot cake with warm spices and a creamy cream cheese frosting. It is an easy dessert perfect for any occasion, requiring minimal effort for a delicious homemade treat.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 box yellow cake mix (15.25 oz)
1 cup water
1/2 cup vegetable oil
3 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
2 cups finely grated carrots (about 4 medium carrots)
1/2 cup crushed pineapple, drained
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×13 inch baking pan with butter or non-stick spray to prevent sticking.
3In a large mixing bowl, combine the cake mix, water, vegetable oil, eggs, cinnamon, and nutmeg.
4Beat with an electric mixer on medium speed for 2 minutes until the batter is smooth and well combined.
5Fold in the grated carrots, drained crushed pineapple, and chopped walnuts (if using) with a spatula until evenly distributed.
6Pour the batter into the prepared pan and spread it evenly.
7Bake for 28 to 33 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8The cake should be golden brown and spring back when lightly touched.
9Allow the cake to cool completely in the pan on a wire rack, about 1 hour.
10While the cake cools, make the frosting by beating the cream cheese and butter together until smooth and creamy.
11Gradually add the powdered sugar and vanilla extract to the cream cheese mixture, beating on low speed until combined, then increase to medium speed and beat for 2 minutes until fluffy.
12Spread the frosting evenly over the cooled cake.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Grater
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 2g🍬Sugars: 36g🥩Protein: 5g

📝Notes

For extra moisture, you can add 1/2 cup of unsweetened applesauce along with the carrots. Store the frosted cake in the refrigerator for up to 5 days.

This carrot cake from mix recipe is always a good idea for any occasion – whether you’re serving it at home or taking it to a potluck or picnic. It’s easy to make and always disappears quickly!

If you have any leftovers (which is unlikely!) , you can store them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

❓ Frequently Asked Questions About Carrot Cake from Mix

Q: What type of mix should I use for this carrot cake?

I recommend using a high-quality yellow cake mix that contains real butter and doesn’t have any artificial preservatives or flavors.

Q: Can I substitute any ingredients in this recipe?

Yes, you can substitute chopped walnuts for the pecans if you prefer, but keep in mind that the flavor will be slightly different.

Q: How long does this carrot cake take to make?

This recipe is quick and easy to make – you can have it ready in about 30 minutes!

Q: Can I store leftover carrot cake in the refrigerator?

Yes, leftover carrot cake can be stored in an airtight container in the refrigerator for up to 3 days.

Q: Can I freeze leftover carrot cake?

Yes, leftover carrot cake can be frozen for up to 2 months – simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag.

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