Carrot Cake Mix – The Best Easy Dessert You’ll Ever Make
This easy carrot cake recipe starts with a box mix and transforms it into a rich, moist, bakery-worthy dessert in under an hour. Perfect for busy weeknights or celebrations.
Ingredients
Ingredients:
- 1 box carrot cake mix
- 3 large eggs
- ½ cup vegetable oil
- ½ cup milk or pineapple juice
- ½ cup shredded carrots
- ½ cup crushed pineapple drained (optional)
- ½ tsp cinnamon optional
- ½ cup chopped pecans or walnuts optional
- Cream cheese frosting for topping
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13" pan or line cupcake tins.
- In a large bowl, combine cake mix, eggs, oil, and milk or juice.
- Stir in shredded carrots and any optional add-ins like pineapple or nuts.
- Pour into prepared pan and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean.
- Let cool completely before frosting with cream cheese icing.
- Garnish with chopped nuts or a sprinkle of cinnamon if desired.
Notes
- For a dairy-free version, use almond milk and a dairy-free frosting.
- You can bake this as cupcakes—reduce baking time to 15–18 minutes.
- Store frosted cake in the fridge for up to 5 days, or freeze unfrosted for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 10gCholesterol: 55mgSodium: 270mgFiber: 1gSugar: 24g
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