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Easy Carrot Cake Recipe with Cake Mix

Carrot Cake Recipe with Cake Mix

Wholesome Cove
This incredibly moist and perfectly spiced carrot cake uses a cake mix shortcut to create a bakery-worthy dessert topped with creamy cream cheese frosting in half the time.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 485 kcal

Equipment

  • 9x13 inch baking pan or two 9-inch round cake pans
  • Large mixing bowl
  • Medium mixing bowl
  • Box grater or food processor - for grating carrots
  • Electric hand mixer or stand mixer
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Offset spatula - optional but helpful for frosting
  • Toothpicks - for testing doneness

Ingredients
  

  • 1 box spice cake mix - 15.25 oz or 432g
  • 3 large eggs - room temperature
  • 0.5 cup vegetable oil - 120ml
  • 0.5 cup unsweetened applesauce - 122g
  • 2 cups freshly grated carrots - 220g, about 3 medium carrots
  • 1 teaspoon ground cinnamon
  • 0.5 teaspoon ground nutmeg
  • 1 cup chopped walnuts - 120g
  • 0.5 cup raisins - 75g, optional
  • 1 teaspoon pure vanilla extract

For the Cream Cheese Frosting

  • 8 oz cream cheese - 226g, softened
  • 0.5 cup unsalted butter - 113g, softened
  • 4 cups powdered sugar - 480g
  • 2 teaspoons vanilla extract
  • 2 tablespoons heavy cream

Instructions
 

  • Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or line with parchment paper.
  • Peel and grate carrots on the medium-sized holes of a box grater to get 2 cups (220g) of small, uniform shreds.
  • In a large bowl, whisk spice cake mix with cinnamon and nutmeg until evenly distributed.
  • In a medium bowl, beat the eggs, vegetable oil, applesauce, and vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently with a rubber spatula until just combined. Do not overmix.
  • Fold in the grated carrots, chopped walnuts, and raisins (if using) until evenly distributed throughout the batter.
  • Pour the batter into the prepared pan, spread evenly, and tap the pan on the counter to release air bubbles.
  • Bake on the center rack for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool the cake in the pan on a wire rack for 15 minutes, then cool completely to room temperature (about 1 hour).
  • Beat softened cream cheese and butter with an electric mixer for 2-3 minutes until light, fluffy, and smooth.
  • Gradually add powdered sugar, one cup at a time, beating well after each addition. Add vanilla extract and heavy cream.
  • Beat on high speed for 2 minutes until the frosting is light, airy, and holds soft peaks.
  • Spread the cream cheese frosting evenly over the completely cooled cake using an offset spatula.
  • Refrigerate the frosted cake for at least 30 minutes to set the frosting before slicing and serving.

Notes

  • Freshly grated carrots: Always use freshly grated carrots rather than pre-shredded bags, which are too dry and coated with preservatives that affect texture.
  • Room temperature ingredients: Bring eggs and cream cheese to room temperature before starting to prevent lumps in your batter and frosting.
  • Toast your walnuts: Spread walnuts on a baking sheet and toast at 350°F for 5-7 minutes to intensify their flavor before adding to the batter.
  • Make ahead: This cake actually tastes better the next day once the flavors have melded together. Store covered in the refrigerator.
  • Pineapple variation: Add 1 cup drained crushed pineapple to the batter for extra moisture and tropical flavor.
  • Storage: Store frosted cake covered in the refrigerator for up to 5 days. Bring to room temperature 30 minutes before serving.
  • Freezing instructions: Freeze unfrosted cake layers wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator before frosting.
  • Cupcake version: Divide batter among 24 cupcake liners and bake for 18-20 minutes for individual servings.
  • Prevent sticking: Grease your pan thoroughly and dust with flour, or line with parchment paper for foolproof removal.
  • Fixing runny frosting: If your cream cheese frosting is too runny, refrigerate for 15-20 minutes, then beat again, or add an additional ½ cup of powdered sugar.

Nutrition

Serving: 1sliceCalories: 485kcalCarbohydrates: 64gProtein: 5gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 340mgPotassium: 215mgFiber: 2gSugar: 48gVitamin A: 85IUVitamin C: 3mgCalcium: 6mgIron: 8mg
Keyword box cake mix carrot cake, carrot cake with cake mix, cream cheese frosting, easy carrot cake, quick carrot cake
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