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Shortcut Carrot Cake

Shortcut Carrot Cake

"A store-bought spice cake mix is a clever shortcut to delicious carrot cake."
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1 h 30 m servings 341 cals
Serving size has been adjusted!
Original recipe yields 18 servings


  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 17.7 g
  • 27%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 4.1 g
  • 8%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Ready In

  1. Heat oven to 350 degrees F.
  2. Prepare cake batter as directed on package; stir in carrots, pineapple and 3/4 cup nuts. Pour into 2 (9-inch) square pans sprayed with cooking spray. Bake 25 to 30 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; invert onto wire racks. Remove pans. Turn cakes over; cool completely.
  3. Meanwhile, beat cream cheese and sugar until well blended. Whisk in COOL WHIP.
  4. Stack cake layers on plate, spreading frosting between layers and on top and sides of cake. Top with remaining nuts. Keep refrigerated.

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Read all reviews 8
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I made this for my club meeting and there wasn't a crumb left. BUT I made it in a 13x9x2" baking pan and baked it for 40 minutes in a 350 degree oven. When the cake was thoroly cooled, I toppe...

I made a carrot today for my sisters b-day dinner tonight (carrot cake is her favorite) I used this as a guide somewhat as it was the only recipe I could find made with a box mix, I used a store...

Very easy recipe. I made this toddler-friendly by substituting the oil for pureed carrots (leftover homemade baby food) and used pineapple juice instead of water. I omitted the nuts, and halve...

I jus made this recipe for my sisters birthday it was a huge hit.However i substituded the pinapple juice for orange juice. And i didnt add pecans or the cool whip. It was perfectly moist.

You couldn't make a tastier carrot cake and it's SO simple! I only had half the pecan pieces called for and divided them between the batter and topping the cake. It looked pretty and we didn't m...

very good

This was incredible!! I made it for my 3 year old sons birthday party, and it was incredible how many compliments I got. I also got a lot of "make me one of these cakes please!". So hands down w...

Great, quick carrot cake! I added some raisins and a handlful of shredded coconut. I also opted for the traditional cream cheese frosting because many have said that is what makes carrot cake...

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