Shortcut Carrot Cake

If have you ever wanted to make a carrot cake but didn’t want to go through all the trouble of making a from-scratch Carrot Cake Recipe?

Well, I have the perfect recipe for you!

This Carrot Cake With Spice Cake Mix is so easy to make and it tastes delicious. Plus, it’s a great way to sneak some vegetables into your child’s eating routine.

This is definitely one of our favorite recipes to make in a pinch, and we hope you enjoy it too!

If you do end up making this recipe, be sure to let us know how it turns out by commenting below! In the meantime, happy baking!

Scroll to bottom for printable recipe card.

Why we love this recipe

• It’s so easy to make and always turns out delicious.
• The spice cake mix gives the cake a nice flavor and helps to cut down on the prep time.
• We love to serve this cake with a dollop of cream cheese frosting on top for a sweet and satisfying treat.

So, what is the shortcut?

The shortcut is using a box of Spice Cake mix. It saves time and will taste like an old-fashioned carrot cake.

Are there really carrots in this cake?

Yes, there are actual grated or shredded carrots in this recipe. Carrots do add moisture and sweetness to the cake.

How do I grate or shred the carrots for the carrot cake?

It is easiest to use a Food Processor. However, many people don’t have that, so using an old-fashioned box shaped grater will work just as well.

Ingredients:

• Spice cake mix
• Eggs
• Water
• Vegetable oil
• Shredded carrots
• Pineapple
• Chopped pecans
• Cream cheese softened
• Powdered sugar
• Cool Whip thawed

How To Make Shortcut Carrot Cake:

Step 1. Preheat the oven to 350 degrees.

Step 2. In a mixing bowl, combine the cake mix, eggs, and water.

Step 3. Then, add the vegetable oil.

Step 4. Then add the pineapple.

Step 5. Then, add the chopped nuts.

Step 6. Then, add the carrots.

Step 7. Finally, beat on high until well combined.

Step 8. Separate the batter evenly into two well-greased 9-inch cake pans and bake for 25-30 minutes until cooked through.

Step 9. Let the cakes cool on a wire rack.

Step 10. Once the cakes have cooled, mix together the cream cheese and powdered sugar in a mixing bowl until smooth and creamy.

Step 11. Fold the cool whip into the cream cheese mixture.

Step 12. Place a layer of cake onto a tray or serving dish, then top with a layer of frosting.

Step 13. Put the second layer of cake on top, and then ice the top and sides of the cake.

Step 14. Sprinkle the remaining nuts on top of the cake before serving.

Shortcut Carrot Cake

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Servings: 10

Simple and delicious shortcut carrot cake recipe that uses a spice cake mix as the base. This carrot cake is so fluffy and moist, with a delicious caramelized flavor that's perfect for Fall.

4.34 from 9 votes

Review Recipe

Ingredients 

• 1 Box Spice cake mix
• 3 Large eggs
• 1 C. Water
• ⅓ C. Vegetable oil
• 2 C. Shredded carrots
• 8 oz. Can crushed pineapple drained
• 1 C. Chopped pecans divided
• 16 oz. Cream cheese softened
• 2 C. Powdered sugar
• 8 oz. Cool Whip thawed

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Instructions

• Preheat the oven to 350 degrees.
• In a mixing bowl, combine the cake mix, eggs, water, vegetable oil, carrots, pineapple and ¾ cup of the chopped nuts. Beat on high until well combined.
• Separate the batter evenly into two well greased 9 inch cake pans and bake for 25-30 minutes until cooked through.
• Let the cakes cool on a wire rack.
• Once the cakes have cooled, mix together the cream cheese and powdered sugar in a mixing bowl until smooth and creamy.
• Fold the cool whip into the cream cheese mixture.
• Place a layer of cake onto a tray or serving dish, then top with a layer of the frosting.
• Put the second layer of cake on top, and then ice the top and sides of the cake.
• Sprinkle the remaining nuts on top of the cake before serving.

Nutrition

Calories: 702kcal | Carbohydrates: 82g | Protein: 8g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Cholesterol: 102mg | Sodium: 568mg | Fiber: 3g | Sugar: 58g

Author: Marta

THANKS FOR PINING!

Can I use this recipe for cupcakes?

Of course, you can! You just need to fill the muffin cups ½ to ¾ full and then bake.

Can I add raisins to the batter?

Certainly! You could also add some chopped walnuts if you choose to.

How do I store what I do not eat right away?

Keep the cake in an airtight container and store it in the refrigerator for up to 3 days.

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