Description
This Carrot Cake Mix recipe is your shortcut to bakery-quality carrot cake in just one hour! Moist, flavorful, and topped with luscious cream cheese frosting, this guide is perfect for busy days when you want a homemade treat without the hassle. Ideal for birthdays, Easter, or just a cozy weekend dessert.
Ingredients
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1 box of carrot cake mix (15.25 oz)
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3 large eggs
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½ cup vegetable oil
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¾ cup water
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1 tsp cinnamon (optional boost)
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½ cup crushed pineapple (optional for extra moisture)
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½ cup chopped walnuts or pecans (optional)
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1 cup grated carrots (for added texture)
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Frosting: 1 tub (8 oz) cream cheese frosting or homemade (see Notes)
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
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Mix wet ingredients: In a large bowl, whisk together eggs, oil, and water until well combined.
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Add cake mix and optional ingredients (cinnamon, pineapple, carrots, nuts). Stir until just combined.
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Pour into pan and smooth the top with a spatula.
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Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool completely before frosting.
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Frost generously, slice, and serve!
Notes
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For homemade cream cheese frosting, beat 8 oz cream cheese, 4 tbsp butter, 1 tsp vanilla extract, and 2 cups powdered sugar until smooth.
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Add raisins or coconut flakes for a tropical twist.
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Store leftovers in the fridge for up to 5 days.