Shortcut Carrot Cake Recipe - Allrecipes.com
Shortcut Carrot Cake Recipe
  • READY IN hrs

Shortcut Carrot Cake

Recipe by  

"A store-bought spice cake mix is a clever shortcut to delicious carrot cake."

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Original recipe makes 18 servings Change Servings
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  • PREP

    30 mins
  • READY IN

    1 hr 30 mins

Directions

  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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Reviews More Reviews

Jul 19, 2010

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 topped it with 2/3rds of the Cool-whip mixture. I used the balance of the topping for dipping fresh strawberried, slices of apples, nectarines and peaches...yummy!! Many thanks for sharing this great recipe with us!!

 
Oct 20, 2010

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 bought carrot cake mix,substituted some of the pineapple juice for some of the water in the cake recipe,added shredded coconut and used walnuts instead of pecans, & less shredded carrots, my cream cheese frosting was butter, cream cheese, confectioners sugar & vanilla, then I decorated it with fine ground walnuts & "carrots" made from frosting that i dyed orange & green used a baggie with a corner snipped. It looks pretty & I am sure it will taste just as good as it looks!(see photo) I'm giving a 5 star rating to myself!

 

9 Ratings

Sep 21, 2010

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 halved the frosting recipe (also added a touch of cinnamon)- worked great for 30 cupcakes.

 
Aug 20, 2010

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.

 
Sep 13, 2010

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 miss the other half a cup at all. I also skipped the whipped topping and the icing was scruptious. I baked two 8" rounds for about 30 minutes. Forgot to mention that I used the pineapple juice as part of the water called for in the cake mix.

 
Apr 01, 2011

very good

 
Sep 03, 2010

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 way better than store bought!

 
May 07, 2011

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. You cannot tell this was not made from scratch. I have cupcakes out of this too and piped the frosting and they were pretty as well as delish.

 

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Nutrition

  • Calories
  • 341 kcal
  • 17%
  • Carbohydrates
  • 43.3 g
  • 14%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 17.7 g
  • 27%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 4.1 g
  • 8%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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