Simple Carrot Cake Recipe
An easy carrot cake made with spice cake mix, fresh carrots, sour cream, and optional pineapple, pecans, raisins, or coconut. The boxed cake mix saves time, while a few simple upgrades make it taste homemade.
Servings: 10 slices
Calories: 386kcal
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.
Notes
Cake mix size: I use a 13.25-ounce Betty Crocker spice cake mix. Cake-mix sizes vary by brand, so a larger box may make more batter and may affect bake time.
Add-ins: Pineapple, nuts, raisins, and coconut are optional. You do not need to use all of them. If using pineapple, drain it very well.
Simple syrup: For an optional bakery-style moisture boost, lightly brush 2–3 tablespoons of simple syrup over each warm cake layer before cooling completely and frosting.
Storage: An unfrosted cake can be stored covered at room temperature for up to 2 days. Once the cake is frosted with cream cheese frosting, keep it covered in the refrigerator for up to 5 days. Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.
Frosting shortcut: Use the homemade cream cheese frosting in the post, or try my Store-Bought Frosting Hacks if you're short on time.
How to easily line round pans with parchment.
Nutrition will vary depending on the frosting and optional add-ins you use.
Nutrition
Calories: 386kcal | Carbohydrates: 44g | Protein: 5g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 370mg | Potassium: 271mg | Fiber: 1g | Sugar: 29g | Vitamin A: 172IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 3mg
