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Easy Carrot Cake Recipe Using Box Cake Mix

Easy Carrot Cake Using Box Cake Mix

A moist 9-by-13-inch carrot cake made simple with spice cake mix, shredded carrots, crushed pineapple, and a rich cream cheese frosting. Optional chopped pecans or walnuts add a traditional nutty texture.
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Prep Time 15 minutes
Cook Time 28 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 15.25-ounce box Spice cake mix
  • 3 Large eggs
  • 1/2 cup Vegetable oil
  • 1 cup Water
  • 2 cups Finely shredded carrots
  • 1 8-ounce can Crushed pineapple, well drained
  • 1/2 cup Chopped pecans or walnuts, optional
  • 1/2 teaspoon Ground cinnamon, optional
Cream Cheese Frosting
  • 1 8-ounce package Full-fat cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 1 teaspoon Vanilla extract
  • 3 1/2-4 cups Powdered sugar
  • 1-2 tablespoons Milk or heavy cream, only if needed

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C), grease a 9-by-13-inch baking pan, and line the bottom with parchment if desired.
  2. Combine the cake mix, eggs, oil, and water in a large bowl. Beat for 1–2 minutes, just until smooth.
  3. Fold in the finely shredded carrots, well-drained crushed pineapple, optional nuts, and optional cinnamon. Avoid overmixing.
  4. Spread the batter evenly in the prepared pan and bake for 28–35 minutes. The center should spring back lightly, and a toothpick should come out with a few moist crumbs.
  5. Cool the cake completely in the pan before frosting. For the frosting, beat softened cream cheese and butter until smooth, add vanilla, and gradually beat in powdered sugar.
  6. Add milk or heavy cream only if the frosting needs loosening, then spread it over the cooled cake. Refrigerate leftovers because the frosting contains cream cheese.

Notes

Drain the pineapple thoroughly and finely shred the carrots for the best texture. Refrigerate the frosted cake for 30 minutes before serving if you want the frosting to set neatly.