Okay, so let’s talk carrot cake. It’s a classic, right? But sometimes, the thought of making a carrot cake from scratch feels… daunting. All that grating, all those spices… it can be a lot! But trust me, you don’t need to spend hours in the kitchen to get a seriously delicious, moist, and flavorful carrot cake. This easy carrot cake recipe with cake mix is a total game-changer.
I was talkin’ to my mom the other day, and she was reminiscing about her grandma’s carrot cake. Apparently, it was legendary. But she also admitted that it took all day to make! And I thought, “There has to be a better way!” I mean, who has time for an all-day baking project? That’s where this recipe comes in. It’s quick, it’s easy, and it tastes like it took way longer to make than it actually did. Seriously, it’s a little secret weapon for when you want to impress without spending hours in the kitchen. ✨
I’ll be honest, I was a little skeptical at first about using a cake mix. But I was blown away by the results! The yellow cake mix actually adds a buttery richness that you just don’t get with a traditional carrot cake mix. It’s a little trick I learned, and it makes all the difference. Plus, it allows you to control the amount of spices, nuts, and carrots, so you can customize it to your liking. This easy carrot cake recipe with cake mix is all about flexibility and flavor.
I made this for a friend’s birthday last week, and she was absolutely obsessed. She kept saying, “This is the best carrot cake I’ve ever had!” And honestly, I was pretty proud. It’s just so satisfying to create something that people love, especially when it’s so easy to make. And the best part? It’s not just delicious, it’s also relatively healthy! Okay, it’s still cake, so don’t go crazy, but the carrots add a good dose of vitamins and fiber. 😉 This easy carrot cake recipe with cake mix is a win-win!
Honestly, I’m a firm believer that baking shouldn’t be stressful. It should be fun! And this recipe embodies that perfectly. It’s proof that you don’t need to be a professional chef to create something amazing. It’s all about using good ingredients, keeping things simple, and enjoying the process. And trust me, the end result is worth it. This easy carrot cake recipe with cake mix is a guaranteed crowd-pleaser.
PrintEasy Carrot Cake Recipe With Cake Mix
This easy carrot cake recipe with cake mix is a total game-changer! It’s quick, easy, and tastes like it took way longer to make than it actually did.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 box yellow cake mix
2 cups grated carrots
½ cup water
3 large eggs
1/2 cup vegetable oil
1/4 cup raisins
1/2 cup crushed pineapple, do not drain
2 tsp. ground cinnamon
1/4 cup walnuts, chopped
For the Cream Cheese Frosting:
2 tbsp. Countryside Creamy unsalted butter
2 8-ounce packages Happy Farms cream cheese, softened
1/4 c Baker’s Corner Light Brown Sugar
4 c Baker’s Corner Confectioners Sugar
1 tsp. vanilla extract
Instructions
- Preheat oven to 350°F (175°C). (If you have a convection oven heat to 325°F.) Prepare (butter and flour, spray with pan release, or use GOOP) two 8-inch round cake pans.
- In the bowl of a stand mixer, add all the ingredients and beat at low speed just until everything is just incorporated, then increase the speed to medium and beat for another 2 minutes.
- Divide the batter into the two prepared pans and place in the oven for 35-40 minutes. Test the cakes at 30 minutes; if a toothpick comes out clean, the cakes are done.
- Allow cakes to cool for about 10 minutes in the pan, then invert onto a cooling rack until the cakes cool to room temperature. Do not frost cakes until they have cooled completely.
- To make the frosting: Melt butter and allow it to cool. In a large bowl, combine cream cheese, butter, brown sugar, confectioners sugar, and vanilla extract. Mix on medium-high until smooth and creamy. Spread immediately and store cake in refrigerator.
Notes
- You can leave out the pineapple if you want, but I do recommend leaving it in. It adds moisture to the cake.
- Feel free to play with the seasoning! Add nutmeg, cloves, or allspice for extra flavor.
- Make sure your cake is completely cooled before frosting.
- Don’t forget to rate this recipe and leave a comment below! I love hearing from you and seeing your creations. Tag me on Instagram if you make it!
Nutrition
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 75 mg
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