This simple carrot cake recipe is one of my most requested desserts! This is an easy carrot cake recipe made with cake mix! I share how to make the box cake taste homemade, how to customize it to fit your taste, and a secret professional baker's tip.
Quick Look:
How to Make Boxed Cake Taste Homemade
- ⏱ Prep Time: 20 minutes
- 🔥 Cook Time: 30-40 minutes for two 8-inch layers
- 🍽️ Servings: 10 slices
- ❤️ Why you'll love this recipe: It's moist, customizable, flavorful, and tastes homemade-but starts with a boxed cake mix to save time.
- 🥕 Main Ingredients: Spice cake mix, freshly grated carrots, eggs, sour cream, milk, and optional add-ins.
- 👌 Difficulty: Easy
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Jump to:
- Quick Look: How to Make Boxed Cake Taste Homemade
- ❤️ Why You'll Love This Recipe for an Easy Carrot Cake
- Key Ingredients You'll Need For The Boxed Carrot Cake Hack:
- Substitutions
- 🧁 How to Make Carrot Cake Cupcakes
- 🧑🍳 How to Make Carrot Cake Using Spice Cake Mix
- 👩🍳 Expert Tip: The Bakery Secret for Extra-Moist Cake
- 🎂 The Best Carrot Cake Topping - Cream Cheese Frosting
- 🥕 Best Add-Ins for Carrot Cake and How Much to Use
- 🥕 How to Store Your Carrot Cake
- Easy Carrot Cake FAQ
- Simple Carrot Cake Recipe
If you like easy cake recipes, you will also love my How to Make Box Brownies Better method Lemon Blueberry Bundt Cake that also starts with a cake mix.
❤️ Why You'll Love This Recipe for an Easy Carrot Cake
If you're craving a delicious homemade dessert that doesn't require tons of ingredients or time, this is the best easy carrot cake recipe for you! Using a simple boxed mix as the base, you'll create a moist, flavorful cake that tastes totally from scratch. 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.
I've tested this recipe using both oil and melted butter, and oil consistently creates a softer, more tender crumb. Freshly grated carrots also make a noticeable difference in both moisture and texture.
Key Ingredients You'll Need For The Boxed Carrot Cake Hack:
- Spice cake mix: I use one 13.25-ounce Betty Crocker spice cake mix. I've also tested this with carrot cake mix, but I prefer the spice cake mix because it has a little more flavor.
- Fresh carrots: Use 1 cup freshly grated carrots for this recipe. Freshly grated carrots have better moisture and texture than the dry pre-shredded carrots sold in bags.
- Oil: I prefer oil over melted butter here because I've tested both and oil consistently gives me a softer, more tender cake. Canola or vegetable oil works well.
- Eggs: Use 3 large eggs.
- Milk: I use milk for more richness, but water also works.
- Sour cream: This adds moisture and richness and helps give a boxed cake mix a more homemade texture.
- Vanilla: Real vanilla extract adds another layer of homemade flavor.
- Cream cheese frosting: It's the classic finish for carrot cake. Use the homemade version below, or use my 🎉 store-bought frosting hack if you want another shortcut.
A Note About Cake Mix Box Size and Bake Time
One thing I found while researching other highly rated cake-mix carrot cake recipes: thanks to a little shrinkflation, not all cake mix boxes are the same size anymore. Betty Crocker spice cake mix is now 13.25 ounces, while some brands are still 15.25 ounces. The good news is, I found successful published doctored carrot cake recipes using boxes ranging from 13.25 to 15.25 ounces, although the amount of batter-and sometimes the bake time-can vary a bit.
Substitutions
- Carrot cake mix: You can use carrot cake mix instead of spice cake mix. I've tested both and prefer spice cake mix for its stronger flavor.
- Oil: Canola or vegetable oil works well. A light olive oil can also work, but avoid a strongly flavored extra-virgin olive oil unless you want that flavor in the cake.
- Sour cream: Plain Greek yogurt is commonly used in doctored cake-mix recipes in place of sour cream. If you'd like to try it, substitute the same amount of plain Greek yogurt.
- Applesauce: Applesauce is used successfully in other cakes and cake-mix recipes to replace some of the fat, but formulas vary. I don't give an exact applesauce substitution here because I don't want to promise a ratio that hasn't been established for this exact batter.
Even though a boxed cake mix is convenient, there are a few easy ways to make it taste more homemade. Here's how I make an easy carrot cake from a boxed mix with a little something extra.
Add sour cream and real vanilla extract. Both add richness and help give the cake a more homemade flavor and texture.
Use oil instead of butter. I've tested this cake with both, and oil consistently gives me a softer, more tender crumb.
🧁 How to Make Carrot Cake Cupcakes
You can turn this same carrot cake batter into cupcakes-just don't follow the standard ingredients on the cake mix box. Make the batter using the ingredients in this recipe.
- Prepare the carrot cake batter as directed below, including the fresh carrots and any optional add-ins you choose.
- Line a muffin pan with cupcake liners and fill each about ⅔ full.
- Bake at 350°F for 18-22 minutes.
- They're done when the centers spring back lightly when touched and a toothpick inserted in the center comes out without wet batter.
- Cool completely before frosting with cream cheese frosting.
🧑🍳 How to Make Carrot Cake Using Spice Cake Mix
- Preheat and prep
Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.
- Make batter
Combine the spice cake mix, oil, eggs, milk, sour cream, and vanilla. Mix until everything is incorporated, then continue mixing for about 2 minutes, stopping once to scrape the sides and bottom of the bowl.
- Add the carrots and extras Fold in the freshly grated carrots. If you're using pineapple, pecans, raisins, or coconut, gently fold in the add-ins you've chosen. Drain crushed pineapple very well before adding it.
- Add the carrots and extras
Fold in the freshly grated carrots. If you're using pineapple, pecans, raisins, or coconut, gently fold in the add-ins you've chosen. Drain crushed pineapple very well before adding it.
- Divide and bake
Divide the batter evenly between the two prepared 8-inch pans. Begin checking the cakes at 30 minutes. Comparable tested cake-mix carrot cakes baked in two 8-inch pans generally take about 30-40 minutes at 350°F, but ovens and cake-mix brands vary.
5. Check for doneness.
The cake is ready when the edges are beginning to pull slightly away from the pan, the center springs back when gently touched, and a toothpick inserted in the middle comes out with no wet batter and only a few moist crumbs.
6. Cool and frost.
Let the cakes cool in the pans for about 10 minutes, then transfer them to cooling racks. Cool completely before frosting.
👩🍳 Expert Tip: The Bakery Secret for Extra-Moist Cake
This is optional, but it's one of my favorite professional-baker tricks.
A simple syrup cake soak can add moisture to cake layers and is especially handy when you're baking ahead.
Make the syrup:
Combine ½ cup sugar and ½ cup water. Heat just until the sugar dissolves, then let it cool slightly.
Use it:
Lightly brush or drizzle about 2-3 tablespoons over each warm cake layer. You want to moisten the cake-not soak it.
Then let the layers cool completely before frosting.
🎂 The Best Carrot Cake Topping - Cream Cheese Frosting
Well, Ina knows best on this one. Cream cheese frosting is the classic pairing for carrot cake, and this is the version I use.
12 oz cream cheese, softened
12 oz unsalted butter, softened
1 teaspoon vanilla extract
1 ½ lbs powdered sugar (about 6 cups)
Beat the cream cheese and butter in a stand mixer or with a hand mixer until smooth and creamy.
Add the vanilla extract and mix until combined
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
- Carrots are part of the base recipe; everything below is optional. You absolutely do not need to add everything on this list.
- Other successful cake-mix carrot cake recipes use combinations of pineapple, nuts, coconut, and raisins, but there isn't one universal "maximum" amount of add-ins. Every extra ingredient changes the weight and moisture of the batter, so if you're combining several, use a lighter hand instead of adding the full amount of every option.
- Pecans or walnuts: Add about ½ cup chopped nuts for crunch.
- Raisins: Add up to ¾ cup for extra sweetness and chew.
- Shredded coconut: Add about ½ cup.
- Crushed pineapple: Add up to 1 cup, but drain it very well before folding it into the batter.
- And remember: More isn't always better. A very heavily loaded cake can bake differently, so use the doneness cues above rather than relying only on the clock.
🥕 How to Store Your Carrot Cake
Once you've made your 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.
Easy Carrot Cake FAQ
Can I make this without the pineapple?
Yes. Pineapple is optional. Leave it out and don't replace it with anything. If you do use crushed pineapple, drain it very well before adding it to the batter.
Yes. I've tested both. I started with carrot cake mix and later switched to spice cake mix because I preferred the stronger flavor.
You can experiment with yellow cake mix, but it won't have the built-in spice flavor. In my recipe research, doctored carrot cakes commonly use cinnamon and nutmeg to build that flavor. Since I haven't established an exact spice formula for yellow cake mix here, I'd treat that as a variation rather than part of the base recipe.
A cake that rises and then sinks may not have been completely set in the center when it came out of the oven. Don't rely on the clock alone. Look for the center to spring back lightly when touched, the edges to begin pulling slightly from the pan, and a toothpick to come out without wet batter. Also double-check your pan size, oven temperature, cake-mix box size, and the amount of liquid and add-ins used. Several things can cause a cake to sink, so I don't want to blame one ingredient without knowing exactly what was used.
If you make this simple carrot cake recipe, I'd love to know! Leave a comment below or tag me on Instagram @Lauren_Lane_Culinarian - I always reshare your creations.
Simple Carrot Cake Recipe
Ingredients
- 1 1 (13.25-ounce) box spice cake mix - I use Betty Crocker
- ½ cup canola or vegetable oil
- 3 large eggs
- 1 cup milk - water can also be used
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- 1 cup freshly grated carrots
- 1 cup rushed pineapple, very well drained - optional
- ½ cup chopped pecans or walnuts - optional
- ¾ cup raisins - optional
- ½ cup sweetened shredded coconut - optional
- Cream cheese frosting - homemade or store-bought; see notes
Instructions
- Preheat the oven to 350°F. Grease two 8-inch round cake pans and line the bottoms with parchment.
- Do not prepare the cake mix according to the package directions. Use the ingredients listed in this recipe.
- Add the spice cake mix, oil, eggs, milk, sour cream, and vanilla to a large mixing bowl. Mix until combined, then continue mixing for about 2 minutes, stopping once to scrape the sides and bottom of the bowl.
- Fold in the freshly grated carrots. If using any optional pineapple, pecans, raisins, or coconut, gently fold in the add-ins you've chosen. Make sure crushed pineapple is very well drained.
- Divide the batter evenly between the prepared pans.
- Bake for approximately 30-40 minutes, beginning to check at 30 minutes. The cakes are done when the centers spring back lightly when touched, the edges begin to pull slightly from the pans, and a toothpick inserted in the center comes out with no wet batter and only a few moist crumbs.
- Cool in the pans for about 10 minutes, then transfer the cake layers to cooling racks.
- If using the optional simple-syrup trick, lightly brush or drizzle 2-3 tablespoons over each warm cake layer.
- Cool completely before frosting.
Karen says
Easy to put together and it taste great
Lauren Lane says
Awesome- I'm glad you loved it!
Keiko Mizuno says
Can I use yellow cake mix instead?if it is okay, any suggestions as to the spices I can add?
Lauren Lane says
Yes! Try spices like 1 to 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and a pinch (1/4 teaspoon each) of ground ginger and allspice or cloves
Christy says
Can you do this without the pineapple?
Lauren Lane says
Yes, just omit the pineapple.
Kim McMullen says
Most Awesome Cake!❤️
Lauren Lane says
thanks! I'm glad you loved it!
Lesley Newman says
Turned out awesome. Tasted like homage made. Thank u!
Michele says
Can I use a Bundt pan?
Lauren Lane says
I haven't tried it with a Bundt pan, but I don't see why it wouldn't work. The Cooking time will just be different.
Lynn says
The cake is beige and not brown at all followed instructions and add ins exactly. Spice cake mix, milk, 4 eggs, carrots, sour cream etc. also doesn’t rise at all.
Lauren Lane says
I'm sorry you weren't happy with your results. I'm not sure what happened. Others have commented that they really enjoyed it.
Mary says
The link to the recipe is for a salad. Can you please fix the link?
Lauren Lane says
fixed! thank you!
KB says
I haven't tried this recipe as of yet, however, I am. I just wanted to say, that the picture, if you didn't know it was a box mix, looks like it's from scratch. I love a semi-homemade recipe.
Elizabeth Ann Bray says
Awesomely delicious 😋
Lauren Lane says
I'm so glad you loved it!
elle says
Can I substitute or get rid of the sour cream?
Lauren Lane says
Substitute plain Greek yogurt or crème fraîche:)
Leeann McCall says
Absolutely delicious!!!
Lauren Lane says
I'm so glad you loved it!
Stephen Pohlman says
Great recipe. I’ve made from scratch carrot cake forever. This is every bit as good. I added the grated carrots, chopped pecans to cake and frosting, raisins, and crushed pineapple. Used carrot cake box mix instead of Spice. People ask for the recipe and are thrilled to find it’s so easy.
Leeann says
Can I do all of this but with a box of Duncan Hines carrot cake?
Lauren Lane says
yes- but may need to add a few spice cake spices.
Marisa says
One of my favourite dishes to make and is very delicious!!!!
Lauren Lane says
I'm so glad you loved it!
Lauren Lane says
Yay!!! that is awesome!
Lauren Lane says
Awesome! I'm so happy!
Lauren Lane says
I' so glad you loved it! Love your add-ins!
Lauren Lane says
Yay! I'm so glad!!
Brenda says
Hi! Does this still yield a fluffy cake after all the add-ins?
Lauren Lane says
I think so! Someone else just commented that they had a lot of add-ins and people are always asking me for the recipe! Let me know what you think!
Lauren Lane says
Folks have commented they loved it:)
Rita G says
Your video shows a carrot cake mix but your recipe says spice cake mix
Lauren Lane says
Yes, on the recipe I share that either cake mix works. But I ended up preferring the spice cake mix. It had a little bit more flavor. Hope you love it!
Marie says
I am so very frustrated! I took a cake order for a friend. I always Dr up a box mix.
I followed this recipe to the letter twice and when I took the cakes out of the oven after 35+ minutes both times they collapsed!!
What a waste of money and time!
Not making any money off of this order!
Lauren Lane says
I'm so sorry you were disappointed. Others have loved it! I'm not sure what happened, but possibly double-check the size/brand of your cake mix, the oven temperature – use an oven thermometer - and the size of your cake pans. Best, L
Lauren Lane says
Either works. I started with the carrot cake, but then switched to the spice cake because it added a little bit more flavor.