Shortcut Carrot Cake

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A store-bought spice cake mix is a clever shortcut to delicious carrot cake. Discover why we think this the Best Carrot Cake Recipe! Fresh carrots balance the sweetness of the cream cheese frosting in our Best Carrot Cake Recipe.
Carrot cake is so delicious and just screams “Spring is here! Hurrah!” This ridiculously simple carrot cake recipe uses a box of spice cake mix and fresh carrots to create magic. It was inspired by our super yummy and super popular Orange Cake!

Say hello to dessert heaven because that’s where you’ll be when you take your first bite (and every subsequent bite) of this Shortcut Carrot Cake recipe. Easy and delicious, it’s a win-win for your time and your tummy.

This moist, delicious carrot cake has traditional ingredients like carrot, pineapple, and walnuts, with the addition of toasted coconut flakes to dress up cream cheese icing. The ease of assembly is the kicker here: a box mix enhanced with fresh ingredients comes together in minutes and is sure to impress guests.
This is one of the best carrot cakes we have had. It is from Kraft, and is SO easy. I changed it a tad, by adding golden raisins to my liking, and I made it in a 11×13 pan, and added baking time to it until it tested done as directed. The prep time was based on shredding the carrots, but buying the prepared carrots cuts the prep time to about 10 minutes!

Ingredients

1 (18 ounce) boxes spice cake mix

3 eggs ( or as called for by your cake mix)
1/3 cup oil ( or as called for by your cake mix)
1 1/3 cups water ( or as called for by your cake mix)
2 cups shredded carrots ( about 1/2 lb.)


1 (8 ounce) cans crushed pineapple, drained
1 cup chopped pecans, divided
2 (8 ounce) packages cream cheese, softened
2 cups powdered sugar
1 (8 ounce) containers Cool Whip Topping, thawed

Directions

PREHEAT oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.

Prepare cake mix batter as directed on package, stirring in carrots, pineapple and 3/4 cup of the pecans until well blended.

Pour into 2 (9-inch) square baking pans.
Bake 25 to 30 minute or until toothpick inserted in centers comes out clean. Cool.
MEANWHILE, beat cream cheese and sugar with electric mixer or wire whisk until well blended.
Stir in whipped topping until well blended.
PLACE 1 cake layer on serving plate.
Spread with 1-1/2 cups of the cream cheese mixture.
Carefully place second cake layer on top of first cake layer.
Frost top and sides of cake with remaining cream cheese mixture.
Garnish with remaining 1/4 cup pecans.
Refrigerate until ready to serve.

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