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Shortcut Carrot Cake

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  • 4.34 from 9 votes

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shortcut carrot cake, carrot cake with spice cake mix

When I was younger, my mom would make the most amazing carrot cake. It was always a special treat, and I always looked forward to it. Even now, years after she’s passed away, I can still remember the taste of her carrot cake.

I decided to try and recreate the recipe myself. After a few failed attempts, I finally got it just right. The cake is fluffy and moist, with a delicious caramelized flavor that’s perfect for Fall. My family loves it, and I’m sure yours will too!

shortcut carrot cake, carrot cake with spice cake mix

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 solution 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.

shortcut carrot cake, carrot cake with spice cake mix

And there you have it – a simple, delicious carrot cake recipe that uses a spice cake mix as the base. 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!

shortcut carrot cake, carrot cake with spice cake mix

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This carrot cake is so fluffy and moist, with a delicious caramelized flavor that’s perfect for Fall.

Why we love this recipe

This shortcut carrot cake is one of our favorites because 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.

shortcut carrot cake, carrot cake with spice cake mix

Are carrots really in carrot cake?

Yes, carrots are actually in carrot cake! Carrots add a delicious sweetness and moistness to the cake. And since they’re shredded, you can’t even tell they’re in there. This shortcut carrot cake is perfect for when you want a delicious, quick cake without all of the fuss.

How do you grate carrots for carrot cake?

If you want to make a shortcut carrot cake, you can grate the carrots using a food processor. If you don’t have a food processor, you can use a grater to grate the carrots.

Can I use this carrot cake recipe for cupcakes?

Yes, you can use this carrot cake recipe for cupcakes. The recipe yields about 24 cupcakes, so you’ll need to bake them for about 15-18 minutes. Make sure to check the cupcakes for doneness by inserting a toothpick into the center – if it comes out clean, then they’re done.

Can I add raisins to my cake?

Yes, you can add raisins to your carrot cake! Raisins are a delicious addition to this classic cake. They add sweetness and a bit of texture to the cake. Plus, they’re a good source of fiber and potassium. If you’re looking to add raisins to your carrot cake, try adding 1/2 cup of raisins to the batter.

Variations

There are many variations you can make to this shortcut carrot cake recipe.

  • One is to add a cup of raisins or chopped nuts to the batter.
  • You can also substitute 1/2 cup of the all-purpose flour with whole wheat flour for a healthier cake.
  • if you want a creamier frosting, try using 1/2 cup of softened cream cheese in addition to the butter and confectioners’ sugar.

Tips

There are a few shortcut tips to make a delicious carrot cake with a spice cake mix.

  1. One, is to use grated carrots instead of pureeing them. This will add more texture to the cake.
  2. Secondly, reduce the amount of oil or butter in the recipe by half.
  3. Finally, add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to the batter for extra flavor.

These tips will help you create a shortcut carrot cake that is moist and flavorful.

shortcut carrot cake, carrot cake with spice cake mix

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.

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

Step 3. Then, add the vegetable oil.

Then, add the vegetable oil.

Step 4. Then add the pineapple.

Then add the pineapple.

Step 5. Then, add the chopped nuts.

Then, add the chopped nuts.

Step 6. Then, add the carrots.

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.

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.

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.

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 the frosting.

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

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

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, carrot cake with spice cake mix

How to store carrot cake with spice cake mix

  1. If you are not going to serve the cake right away, you can store it in the fridge.
  2. To store, wrap the cake in plastic wrap and then place it in a sealed container or bag.
  3. The cake will last for about 3-4 days in the fridge.

Freeze carrot cake with spice cake mix

If you’re looking for a shortcut carrot cake recipe, this one using a spice cake mix is the perfect solution! Just freeze the cake after baking and frosting it, and you’ll have a delicious dessert that everyone will love.

Additional Options

  • Another way to make a shortcut carrot cake is to use a spice cake mix instead of making the batter from scratch. This shortcut still yields a delicious and moist cake.
  • For those who want to add even more flavor to their carrot cake, consider adding nuts or raisins to the batter. This will give the cake a little bit of crunch and sweetness.

Why did my carrot cake turn green!?

When baking, it is important to follow the recipe to the letter. Sometimes ingredients can be substituted, but in this case, it is not advised. The green hue in this carrot cake is likely due to an ingredient that was not called for in the recipe – baking soda. Baking soda is a leavening agent, which means it helps cakes and breads to rise. When it reacts with an acidic ingredient like vinegar or lemon juice, it can also produce a green color. In this recipe, the vinegar was likely used as a shortcut for replacing buttermilk. So while the cake still tastes delicious, next time try following the recipe exactly to avoid any unwanted surprises.

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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

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

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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