"Easy carrot cake from a cake mix. Also makes good cupcakes." — cookie
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1 (18.5 ounce) package
carrot cake mix
finely chopped walnuts
1 (8 ounce) can
crushed pineapple with juice
I rarely cook from a box. This cake came out wonderful! The only change I made was to add 1 grated carrot to the mix :-D as another suggested. I'd put this one up against any totally from scratch recipe, any time! Also, I made creamcheese frosting from scratch, using 2, 8oz pkg cream cheese, 1.5 cups powdered sugar, 6 tbl unsalted butter and a 1/2 tsp vanilla extract. DELICIOUS!
This recipe is the one that's right on the back of the cake mix box except this uses three eggs rather than four. I made this with the four eggs as directed on the box. This isn't bad for a cake mix cake, but after mixing it up, baking it and then tasting it I wondered why I bothered with the mix. Given that you're already mixing up several ingredients, it would take very little extra effort to add the few additonal ingredients a scratch cake would require. I did add about a cup of shredded carrot, but again, I asked myself why I was tryng to make something taste homemade instead of actually making it homemade. Too many ingredients for what is still a cake mix tasting cake.
I added one large grated carrot to the batter to make it look more authentic. I also added 1/2 finely chopped walnuts. I made it a few days ahead and refrigerated it. Before frosting the cake, I drizzled about 1/2 cup more pineapple juice on it for moisture. I frosted it with a simple cream cheese frosting and sprinkled it with toasted pecans and coconut. It got RAVE reviews from my family and friends.
Excellent quick box recipie. I bake and sell cakes and am always looking for better, faster, good tasting recipies. I did place the pineapple into a blender and blended for about ten seconds so I could slice through the cake for layering, otherwise the pineapple made it difficult to cut through without breaking up the very moist cake.
I made this cake, following the direction to cut the oil down to one cup, and it came out wonderful. I *did* soak up a little extra oil with a paper towel while it was cooling though. It's great (i'm not a fan of carrot cake) and everyone who tried it said it was the best carrot cake they've ever eaten. (Be forewarned though...I made the two layer round size, and when frosted, it weighed SEVEN POUNDS! It's very VERY moist.
This is a wonderful recipe. My family loved it and could not believe it was from a boxed mix. I added a small box of raisins and a handful of coconut to this recipe and it was absolutely wonderful!!! THis cake is a winner-I will only use this recipe when I need a carrot cake again. I already have a request for this cake this Christmas!!!
great recipe, no problems here or alterations
these are really good. i added a half shredded carrot for a more home-made taste. i layered the cake in four and filled it with cream cheese frosting; the cake really held well. altogether, the taste reminded me of "pumpkin roll cake" in the site. i will never labor for carrot cake scratch anymore! , and probably will never make "pumpkin roll cake" again. thank you, submitter!
* Percent Daily Values are based on a 2,000 calorie diet.
Carrot Cake IV
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 410
** Calories from Fat: 231
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