Recipe for Easy Carrot Cake

An Easy Carrot Cake Recipe with Cake Mix

Photo: Adobe Stock

Recipe for Easy Carrot Cake

If you're craving a delicious homemade dessert that doesn't require tons of ingredients or time, this best easy carrot cake recipe is for you! Using a simple boxed mix as the base, you'll create a moist, flavorful cake that tastes totally from scratch. Perfect for beginners and seasoned bakers alike, this easy carrot cake recipe will have you whipping up a crowd-pleaser in no time. Plus, if you’re short on time, I’ve got a fantastic shortcut using cake mix and some fun add-ins to take your carrot cake to the next level.

How to Elevate a Boxed Carrot Cake Mix

Even though a boxed cake mix is convenient, there are a few ways to make it taste like you spent hours baking it from scratch. Here’s how to make easy carrot cake from a boxed mix with a little something extra.

1. Add Fresh Carrots: Adding freshly grated carrots to a boxed cake mix is an easy way to give it more texture and flavor. For an average-sized cake, I recommend using 1-2 cups of shredded carrots. You can finely grate them or leave them a bit chunkier for more texture.

2. Add sour cream and real vanilla extract

3. Spices: Amp up the spice factor by adding a teaspoon each of cinnamon and nutmeg. If you're feeling bold, toss in a pinch of ginger or cardamom.

4. I sub butter for the oil the cake mix calls for but you can also use Applesauce which is delicious! Swap out half the oil or butter called for in the cake mix with unsweetened applesauce. It adds moisture and a hint of fruity sweetness.

Photo by Adobe Stock

How to Make Them Into Cupcakes

Turning your easy carrot cake recipe into cupcakes is super simple. Just follow these steps:

1. Prepare the batter as per the instructions on the box, adding your fresh carrots and any spices or add-ins of choice.

2. Line a muffin tin with cupcake liners and fill each one about 2/3 of the way full.

3. Bake at 350°F for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

4. Let the cupcakes cool completely before frosting with cream cheese frosting (more on that below!).

By turning your carrot cake into cupcakes, you’ll have a portable, individually-sized treat perfect for parties or just an everyday snack.

The Best Carrot Cake Topping - Cream Cheese

Well Ina knows best on this one. How to Make Ina Garten’s Cream Cheese Frosting below.

Ina Garten’s cream cheese frosting is a game-changer and the perfect topping for your easy carrot cake cupcakes. It’s simple to make and requires only a few ingredients:

• 12 oz cream cheese, softened

• 12 oz unsalted butter, softened

• 1 tsp vanilla extract

• 1 1/2 lbs powdered sugar (about 6 cups)

1. Beat the cream cheese and butter in a stand mixer or with a hand mixer until smooth and creamy.

2. Add the vanilla extract and mix until combined.

3. Slowly add the powdered sugar and beat until it reaches your desired consistency. You want it to be thick enough to hold its shape but still spreadable.

This frosting is creamy, rich, and perfectly sweet, making it the ideal pairing for the best easy carrot cake recipe.

Best Add-Ins for Carrot Cake and How Much to Use

One of the fun things about making carrot cake is all the extras you can add to the mix. Here are some popular add-ins and how much to use:

1. Chopped Walnuts or Pecans: Adds a great crunch. Use about 1 cup.

2. Raisins: For a little chew and sweetness, mix in 3/4 cup of raisins.

3. Shredded Coconut: This gives a tropical twist to your cake. Use 1/2 to 3/4 cup.

4. Crushed Pineapple: Adds moisture and tang. Drain well and add 1 cup.

5. Chocolate Chips: Not traditional but why not? Add 3/4 cup for a sweet surprise.

You can mix and match any of these to suit your taste. Just be careful not to go overboard—too many add-ins can weigh the cake down.

How to Store Your Carrot Cake

Once you've made your easy carrot cake, proper storage is key to keeping it fresh. Here’s what to do:

• Room Temperature: If your cake is unfrosted, it can sit at room temperature in an airtight container for up to two days.

• Refrigerator: If frosted, store your cake in the fridge for up to five days. Make sure it’s well-covered so the frosting doesn’t dry out.

• Freezer: Want to make your cake ahead of time? Wrap unfrosted layers tightly in plastic wrap and foil, and freeze for up to three months. Thaw in the fridge and frost before serving.

FAQ

Q: Can I make this cake gluten-free?
A: Yes! Just swap out the boxed mix for a gluten-free carrot cake mix, and follow the same steps.

Q: Can I use pre-shredded carrots?
A: While pre-shredded carrots are convenient, they’re often a bit too dry for baking. For the best texture, shred fresh carrots yourself.

Q: How do I prevent my cake from being too dense?
A: Be careful not to overmix the batter. Mix just until everything is combined, and avoid overloading with too many add-ins.

Q: Can I make this recipe vegan?
A: Yes, you can make a few swaps like using flax eggs and a plant-based cream cheese for the frosting. Also, ensure your boxed mix is vegan.

Q: How many cupcakes does this recipe make?
A: This easy carrot cake recipe will yield around 24 cupcakes, depending on how full you fill the liners.

This recipe for easy carrot cake will impress your family and friends without keeping you in the kitchen all day. Whether you’re making a whole cake or delicious cupcakes, you'll have a hit on your hands. Happy baking!

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Ingredients You'll Need:

1 Spice Cake Mix (I used Betty Crocker brand)

½ cup salted butter – melted

4 large eggs

1 cup milk, oil or applesauce (see notes in blog)

1/3 cup sour cream

1 teaspoon vanilla

1 cup shredded carrots

1 cup crushed drained pineapple (optional)

½ cup chopped pecans (optional)

½ cup sweetened coconut (optional)

1⁄2 cup raisins (optional)

Cream Cheese Frosting

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how to make carrot cake, carrot cake with pineapple, carrot cake recipe with pineapple, carrot cake recipes, simple carrot cake recipe, carrot cake hack

dessert

American

Yield: 10 siices

Author: Lauren Lane

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Simple Carrot Cake Recipe

Discover our easy and delicious simple carrot cake recipe! This almost homemade carrot cake is moist, flavorful, and perfect for any occasion. Learn how to make this classic dessert using our Betty Crocker spiced cake mix hacks and step-by-step instructions with all the add-in options; think carrot cake with pineapple, raisins, nuts, or coconut, just added whichever you like!

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

Cook modePrevent screen from turning off

Ingredients

• 1 Spice Cake Mix (I used Betty Crocker brand)
• ½ cup salted butter – melted
• 4 large eggs
• 1 cup milk
• 1/3 cup sour cream
• 1 teaspoon vanilla
• 1 cup shredded carrots
• 1 cup crushed drained pineapple (optional)
• ½ cup chopped pecans (optional)
• ½ cup sweetened coconut (optional)
• 1⁄ 2 cup raisins (optional)
• Cream Cheese Frosting

Instructions

1. Preheat oven to 350 degrees.
2. Do not follow instructions on the cake mix.
3. Grease two cake pans, a cup cake pan, or 9x11.
4. Combine together spice cake mix, butter, eggs, sour cream, vanilla, and milk until smooth.
5. Fold in remaining ingredients (except cream cheese frosting) until combined.
6. Pour into the pans.
7. Bake according to box directions or until a toothpick comes out clean.
8. Let cool in pan a few minutes and remove to a cooling rack to cool remaining time.
9. Once completely cooled, frost the cake.

Notes

Cream Cheese Forsting Recipe

https://www.lauren-lane.com/blog/simple-carrot-cake-recipe

© Lauren Lane

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