Description
- This easy and delicious carrot cake recipe starts with a store-bought mix and transforms into a bakery-style dessert with simple enhancements. Moist, flavorful, and topped with classic cream cheese frosting, it’s perfect for any occasion.
Ingredients
Scale
- 1 box carrot cake mix (Betty Crocker, Duncan Hines, or preferred brand)
- 1 cup freshly grated carrots
- ½ cup crushed pineapple, drained
- ½ cup applesauce (optional, for extra moisture)
- ½ cup finely chopped pecans or walnuts
- 3 large eggs
- ½ cup vegetable oil
- ½ cup water (or milk for a richer taste)
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
Instructions
Preheat & Prep
- Preheat your oven to 350°F (175°C).
- Grease and flour two 8-inch round cake pans or a 9×13-inch baking dish.
Mix Ingredients
- In a large mixing bowl, combine the carrot cake mix, eggs, oil, and water (or milk).
- Gently fold in the grated carrots, crushed pineapple, applesauce (if using), chopped nuts, and spices.
- Stir until just combined—avoid overmixing to keep the cake light and fluffy.
Bake
- Pour the batter evenly into the prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Frost & Serve
- Once the cake has cooled, frost with cream cheese frosting or your preferred icing.
- Garnish with extra chopped nuts or shredded coconut for added texture.
Notes
- For an ultra-moist cake, replace half of the oil with sour cream or Greek yogurt.
- Add ½ cup raisins for extra sweetness and texture.
- This recipe also works great as cupcakes—adjust baking time to 18-22 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Carrot cake, easy carrot cake, boxed mix, homemade carrot cake, quick dessert