Carrot Cake From Boxed Cake Mix Recipes

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CHEATER CARROT CAKE RECIPE



Cheater Carrot Cake Recipe image

Provided by Katie

Time 55m

Number Of Ingredients 9

1 Spice Cake Mix (I used Betty Crocker brand)
½ cup butter - melted
3 eggs
1 cup water
1 cup crushed pineapple (drained)
½ cup chopped pecans
½ cup sweetened coconut
1 cup shredded carrots
Cream Cheese Frosting (I use this one -- https://www.clarkscondensed.com/food/the-best-chocolate-cake-recipe/)

Steps:

  • Preheat oven to 350 degrees. Grease two cake pans. Combine together spice cake mix, butter, eggs, and water until smooth. Fold in remaining ingredients until combined. Pour between the two cake pans. Bake for 25-30 minutes. Let cool in pan a few minutes and remove to cooling rack to cool remaining time. Once completely cooled, frost and assemble cake.

Nutrition Facts : Calories 389 calories, Carbohydrate 53 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 503 grams sodium, Sugar 31 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

EASY CAKE MIX CARROT-PINEAPPLE CAKE



Easy Cake Mix Carrot-Pineapple Cake image

So easy, don't drain the pineapple juice from the crushed pineapple! Serving are only estimated depending on the size you cut the pieces. My recipe#90142 works great with this cake ;-)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 40m

Yield 20 serving(s)

Number Of Ingredients 9

2 large eggs, lightly beaten
1 (8 ounce) can crushed pineapple (undrained)
1 (8 1/4 ounce) package yellow cake mix (do not use the "pudding added" cake mix for this)
1/3 cup mayonnaise or 1/3 cup salad dressing
1 1/2 teaspoons cinnamon
1 pinch nutmeg
1 cup shedded carrot
1 cup chopped walnuts or 1 cup pecans
cream cheese frosting

Steps:

  • Set oven to 350 degrees.
  • Grease a 13 x 9-inch baking dish.
  • In a large bowl whisk eggs, then add in all remaining ingredients except the cream cheese frosting; mix to combine well.
  • Transfer to prepared baking pan.
  • Bake for about 30-35 minutes or until cake tests done.
  • Cool completely then frost with cream cheese frosting.

Nutrition Facts : Calories 120.9, Fat 7, SaturatedFat 0.9, Cholesterol 22.4, Sodium 115.7, Carbohydrate 13.4, Fiber 0.9, Sugar 7.4, Protein 2.2

CARROT CAKE WITH COCONUT



Carrot Cake with Coconut image

From flowers blooming, birds chirping and your sudden desire to make the most delicious Carrot Cake with Coconut, it's clear that spring has sprung! Serving up a slice of this easy carrot cake recipe with cake mix and sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty Crocker™ Super Moist™ Carrot Cake Mix. With the addition of shredded coconut, the cake is supremely moist, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h45m

Yield 16

Number Of Ingredients 12

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup orange juice or water
1/2 cup vegetable oil
1 can (8 oz) crushed pineapple in juice, undrained
1 teaspoon orange peel
1 teaspoon vanilla
4 eggs
1/2 cup chopped nuts
1/2 cup coconut
1/2 cup chopped raisins
1 to 2 teaspoons orange peel, if desired
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
  • Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
  • Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 1 1/2 g

DOCTORING THE BOX: CARROT CAKE FROM SPICE CAKE MIX



Doctoring the Box: Carrot Cake from Spice Cake Mix image

An easy and deliciously moist, doctor-the-box recipe for carrot cake! Perfectly paired with homemade cream cheese frosting!

Provided by Mary

Categories     Dessert

Number Of Ingredients 12

1 box Spice Cake Mix (I used Duncan Hines Deliciously Moist Cake Mix)
4 large eggs, room temperature
1/3 cup vegetable oil
1 8 oz. can crushed pineapple in juice; drained, juice reserved
1 cup Reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded carrots
1 teaspoon vanilla
1/2 cup + more chopped pecans
1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 - 4 cups confectioners' sugar, sifted so lump free
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
  • Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
  • Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
  • Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
  • Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
  • Baking times:(2) 9 inch pans and 9 x 13 pan: 23 - 28 minutes8 x 4 loaf pans: 40 - 45 minutes

CARROT CAKE (CAKE MIX)



Carrot Cake (Cake Mix) image

this is delicious, I started making it with a Duncan Hines carrot cake mix in the 1980's and had to switch to Betty Crocker when Duncan stopped making it. I actually made it for Miss Picky's first birthday and she will be 25 in June. The pineapple and raisins really make it moist and the the chopped pecans add a different texture. Try it with cream cheese frosting.

Provided by mandabears

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 7

1 (18 1/2 ounce) package carrot cake mix, betty crocker
1/4 cup water, i usually substitute milk
1/2 cup vegetable oil
4 eggs
1 (8 ounce) can crushed pineapple with juice, undrained
1/2 cup chopped nuts, i always use chopped pecans
1/2 cup raisins

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a bundt pan.
  • I use Bakers Joy spray.
  • Beat cake mix, water (milk), oil, eggs and pineapple on low speed 3 minutes.
  • Stir in nuts and raisins.
  • Pour into prepared pan.
  • Bake for 50-55 minutes or until toothpick comes out clean.
  • Cool in pan 15 minutes.
  • Remove from pan and cool on wire rack.
  • Cool at least 1 hour before frosting.

Nutrition Facts : Calories 4193.9, Fat 216, SaturatedFat 32.8, Cholesterol 846, Sodium 3723.5, Carbohydrate 527.3, Fiber 10.7, Sugar 80.4, Protein 66.9

CAKE MIX CARROT CAKE



Cake Mix Carrot Cake image

A light carrot cake made with yellow cake mix, shredded carrots, pineapple, and spices and topped with cream cheese frosting

Time 1h30m

Yield 12

Number Of Ingredients 9

1 package (15-17 ounce size) yellow cake mix
2 cups finely grated carrots
1 can (8 ounce size) crushed pineapple with juice, undrained
1/2 cup water
3 eggs
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1/2 cup finely chopped pecans, optional
1 container (16 ounce size) cream cheese frosting

Steps:

  • Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish. In a mixing bowl, combine the cake mix, grated carrots, pineapple along with the juice, water, eggs, oil, and cinnamon. Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides as needed. Stir in the pecans by hand. Pour the carrot cake batter into the prepared baking dish. Place the dish in the oven and bake at 350 degrees F for 40 minutes or until the cake is done and a toothpick inserted in the center comes out clean. Remove the cake from the oven and place the dish on a wire rack to cool. When the cake has cooled completely, spread the cake evenly with the frosting. Keep the cake refrigerated after it is cooled and frosted.

Nutrition Facts :

CLAUDIA LAMASCOLO



Claudia Lamascolo image

This is a delicious semi-homemade carrot cake made using a cake mix. It's moist, easy and delicious you will fool the best of bakers!

Provided by Claudia Lamascolo

Categories     cake, dessert, Easter

Time 55m

Yield 10

Number Of Ingredients 12

Carrot Cake tastes like a scratch cake!
1 package of spice cake or carrot cake mix ( I used spice cake)
2 cups of shredded carrots
1 - 8 oz can of crushed pineapple drained
Topping
1/2 cup of shredded coconut (I like mine toasted, just spread on parchment paper and put in the oven at 350 degrees until browned)
1/4 chopped finely chopped raisins dark or golden
1/2 cup chopped pecans set aside
Frosting:
1 8 oz tub of whipped topping
2 packages of cream cheese
2 cups of powdered sugar

Steps:

  • Preheat your oven to 350 degrees.
  • Make cake as directed on package stirring in carrots and drained pineapple.
  • Note: If you love more in your cake than on the frosting add pecans or walnuts and raisins, fold in 1/2 cup of each at this step
  • Pour into any size pan bundt, 13 x 9 or 2 - 9 inch round pans that have been greased. (You can also use two 8 inch well-greased cake pans. Even use pans that are characters ( example for Easter I use a bunny-shaped pan)
  • Bake 25 minutes, depending on what kind of pan you use. Use the toothpick method in the center to check if it comes out clean. Cool completely before frosting the cake.
  • For the Frosting:
  • Beat cream cheese and sugar with a mixer until well blended, add whipped topping.
  • Spread over cooled cake and top with a mixture of nuts, coconut, and raisins.
  • Keep refrigerated.

Nutrition Facts :

CARROT CAKE -DOCTORED CAKE MIX RECIPE



Carrot Cake -Doctored Cake Mix Recipe image

Nobody would ever believe that this amazing Carrot Cake recipe starts with a box of spice cake mix! The added carrots, coconut, pecans, and crushed pineapple add wonderful flavor!

Provided by Melissa Diamond

Categories     Cakes and Cupcakes

Time 35m

Number Of Ingredients 20

Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans
Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
1 box Spice Cake Mix, sifted (We used Duncan Hines)
1 cup (121g) all purpose flour
1 cup (200g) granulated sugar
1/2 (3 g) teaspoon salt
1 cup (242 g) sour cream
1/2 cup (118 g) milk
3 large eggs, room temperature
1 teaspoon (3 g) cinnamon
1/2 teaspoon (2 g) ginger
1 1/4 cups (112g) Grated Carrots (small pieces)
3/4 cup (50g) shredded coconut- We used Baker's Angel Flake Sweetened Coconut
4oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out)
3/4 cup (92g) chopped pecans
2 sticks ,1 cup, (226g) unsalted butter, slightly softened
2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
2 teaspoons (8 g) vanilla extract
1/2 teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
6 to 6 1/2 cups (690g to 747g) powdered sugar

Steps:

  • In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.
  • To this add the eggs, milk, and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.
  • Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
  • Makes approximately 7 cups of batter.
  • Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
  • Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  • Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
  • Will frost a 3 layer 8 or 9 inch cake.

CARROT CAKE IV



Carrot Cake IV image

Easy carrot cake from a cake mix. Also makes good cupcakes.

Provided by cookie

Categories     Desserts     Cakes     Carrot Cake Recipes

Yield 10

Number Of Ingredients 6

1 (18.5 ounce) package carrot cake mix
½ cup water
½ cup vegetable oil
3 eggs
½ cup finely chopped walnuts
1 (8 ounce) can crushed pineapple with juice

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans.
  • In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans.
  • Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.

Nutrition Facts : Calories 410.2 calories, Carbohydrate 40.2 g, Cholesterol 98.3 mg, Fat 25.6 g, Fiber 1.3 g, Protein 6 g, SaturatedFat 4.6 g, Sodium 327 mg, Sugar 23.7 g

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