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Sweet Pea's Kitchen Cookbook

Shortcut Carrot Cake

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Shortcut Carrot Cake

Looking for an easy, delicious and lovely cake recipe to make for all occasions? This Shortcut Carrot Cake is your best choice!

Shortcut Carrot Cake

This Shortcut Carrot Cake is a clever way to impress everyone at your home!

Shortcut Carrot Cake

Sharing this Easy Shortcut Carrot Cake with your friends and family is the best way to make a lot of great memories!

Shortcut Carrot Cake

Prep Time: 20 minutes – Cook Time: 25-30 minutes – Servings: 10

Ingredients for Shortcut Carrot Cake:

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

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, water, vegetable oil, carrots, pineapple and ¾ cup of the chopped nuts. Beat on high until well combined.

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Step 3. Separate the batter evenly into two well greased 9 inch cake pans and bake for 25-30 minutes until cooked through.

Step 4. Let the cakes cool on a wire rack.

Step 5. Once the cakes have cooled, mix together the cream cheese and powdered sugar in a mixing bowl until smooth and creamy.

 

Step 6. Fold the cool whip into the cream cheese mixture.

Step 7. Place a layer of cake onto a tray or serving dish, then top with a layer of the frosting.

Step 8. Put the second layer of cake on top, and then ice the top and sides of the cake.

Step 9. Sprinkle the remaining nuts on top of the cake before serving.

Shortcut Carrot Cake

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Shortcut Carrot Cake

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Shortcut Carrot Cake

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Shortcut Carrot Cake

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 10
Easy and Quick Shortcut Carrot Cake for all occasions.
Shortcut Carrot Cake
4.34 from 9 votes

Ingredients 

  • 1 Box Spice cake mix
  • 3 Large eggs
  • 1 C. Water
  • 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

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

Serving: 1g | Calories: 702kcal | Carbohydrates: 82g | Protein: 8g | Fat: 40g | Saturated Fat: 17g | Polyunsaturated Fat: 20g | Cholesterol: 102mg | Sodium: 568mg | Fiber: 3g | Sugar: 58g
Author: Marta

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