Shortcut Carrot Cake

4.17 from 12 votes

This post may contain affiliate links. Please read the disclosure policy.

shortcut carrot cake, carrot cake with spice cake mix

This recipe is for those of us that crave Carrot Cake but do not have the time to make Carrot Cake from Scratch. For this recipe, we are going to use a Spice Cake Mix that is all ready for you.

This way all you have to do is add the other ingredients such as Carrots, walnuts, and pineapple. This gives you a shortcut when time is low.

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

The Shortcut Carrot Cake is really quick to make and tastes just like you made it from scratch. No one needs to know the secret except you. The key for a great Carrot Cake is to use freshly grated carrots.

The boxed Carrot Cakes use dried carrots, those just do not taste as good as the fresh carrots, which is what this cake is known for.

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 do you think this is a great recipe?

The authentic flavor of a true Carrot Cake is what wins me over. It is also super easy to make, is moist like it should be, and delicious.

Could I make this a 9×13 cake?

You can make it a single-layer cake if you chose to. I have also doubled the recipe and made a sheet cake size. This way I can cut into bars and bring to parties or meetings, or even potluck dinners.

How do I grate the carrots for this cake?

For me, it is easier to use a food processor. However, I do still have the old-fashioned food grater that works great for grating fresh carrots.

Why can’t I use the boxed Carrot Cake Mix?

Those mixes used dehydrated carrots which do not taste anywhere near fresh carrots. For a Carrot Cake to be delicious, you want the fresh taste of carrots.

Do I have to add Pineapple?

For me, the pineapple gives it a true authentic Carrot Cake flavor. It also helps the Cake to remain moist. I know there are many people who prefer to leave the pineapple out.

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.

Pin this recipe now to remember it later

Pin Recipe

Shortcut Carrot Cake

Prep Time: 20

Cook Time: 25

Total Time: 45

Servings:

This recipe is for those of us that crave Carrot Cake but do not have the time to make the Carrot Cake from Scratch. For this recipe we are going to use a Spice Cake Mix that is already for you. This way all you have to do is add the other ingredients such as the Carrots, walnuts and pineapple. This gives you the shortcut when time is low.

4.17 from 12 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

Follow Sweet Pea’s Kitchen

Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.

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

Author: Marta

Follow me on Pinterest for daily delicious recipes!

Follow Me

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.

How do I keep this cake fresh?

This cake can be left on the counter for up to 24 hours, as long as it is covered. However, I prefer to keep it covered and placed in the refrigerator to keep the frosting in top condition. The cake can be left in the refrigerator for up to 5 days if you have any left for that length of time.