This Carrot Cake using yellow cake mix is the perfect semi-homemade dessert for when you want a delicious treat without all the extra steps. Made with simple ingredients, this easy recipe transforms a basic cake mix into a moist, flavorful carrot cake that tastes completely homemade. Whether you’re short on time or just love a good shortcut, this recipe is a must-try!
Top this flavorful cake with my easy 4-ingredient whipped cream cheese frosting for a decadent treat that’s sure to become a family favorite.
Mindy’s Recipe Snapshot
Method: This cake is baked in the oven.
Key Ingredients: Boxed cake mix, shredded carrots, eggs, oil, applesauce, and cinnamon.
Ease: This is such an easy carrot cake recipe!
Top Tip: Freshly grated carrots work better than store-bought because they have more moisture.
Jump to:
When I set out to make a carrot cake using a store bought cake mix I thought I’d use a spice cake mix as the base. There wasn’t a box of spice cake mix in the entire grocery store! Okay, on to plan B. I would need to use either a yellow or white cake mix. I decided on yellow.
I thought about making the traditional layer cake but quickly decided against it. I want this to be as easy as possible. Making the cake in one pan and not even having to take it out of the pan was really appealing to me. I thought it might be to you too.
Ingredients
See recipe card for exact amounts.
Ingredient Notes and Substitutions
- Yellow Cake Mix: Use your favorite boxed mix.
- Grated Carrots: I grate my carrots with a box grater, you can use a food processor or mandolin.
- Eggs: We use large eggs that we allow to come to room temperature for about an hour.
- Oil: I use canola oil, you can use vegetable oil. You can swap this one-to-one for more applesauce, but we like it because it adds moisture.
- Unsweetened Applesauce: This adds moisture to our cake. This can be swapped for an equal amount of undrained crushed pineapple.
- Vanilla: Gives our carrot cake warm flavor.
- Cinnamon: This is a common ingredient in carrot cake. You can also add about a 1/4 teaspoon ground nutmeg and/or ground ginger.
How to Make Carrot Cake Using Yellow Cake Mix
- Pre-heat oven to 350° and spray a 9″ x 13″ pan with nonstick cooking.
- Combine the dry cake mix and cinnamon in a large mixing bowl with a whisk.
- Add the eggs, oil, applesauce, water, and vanilla to the dry ingredients and beat with an electric mixer on low speed until no dry mix is visible. Beat on medium speed until well combined.
- Fold in the carrots.
- Pour cake batter into prepared pan and bake for 34-38 minutes, or until the top begins to brown and the sides pull away from the pan.
- Cool completely on a wire rack before frosting. If desired, sprinkle frosted cake with chopped pecans or walnuts, about 1/3 cup (or more).
Tips
- Freshly shredded carrots work best in this recipe because they have more water in them than store-bought grated carrots.
- This can be mixed by hand if you don’t have an electric mixer.
- Let the eggs come to room temperature for about an hour before baking the cake. Food Network gives the rundown on why to do this here.
- If using dark nonstick pans reduce the oven temperature to 325°.
How to Make Cream Cheese Frosting
My Lazy Whipped Cream Cheese Frosting is perfect on this carrot cake, see the full post here. You’ll only need half a batch for a 9″ X 13″ cake. If you make a full sheet cake, layer cake, or cupcakes, then double the amounts below.
Ingredients
- 1/2 pkg cream cheese, 4 oz
- 1 cup powdered sifted sugar
- 1/2 tsp vanilla
- 1/2 tub whipped topping, 4 oz
Instructions
- Add the room temperature cream cheese, sifted powdered sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Or a large bowl if using a hand mixer. Whip until completely combined, scraping the sides and bottom of the bowl occasionally.
- Fold in the whipped topping.
Variations
- Chopped pecans or walnuts can be added to the cake batter before baking, about 1/4-1/2 cup.
- Add some regular or golden raisins to the cake batter before baking, about 1/4-1/2 cup.
Storage
Store covered in the refrigerator for 4-5 days. See how to freeze this cake below.
Frequently Asked Questions
Yes! Flash freeze by placing individual pieces on a parchment paper lined baking sheet and freezing until solid. While some suggest only flash freezing for about an hour, I let mine freeze for at least 3-4 hours to ensure they’re completely firm. Once frozen, wrap each piece in plastic wrap and store them in an airtight container. To thaw unwrap the cake while it’s still frozen (so the plastic wrap doesn’t stick to the frosting) and thaw in the refrigerator. Freeze the whole cake covered in the pan.
Absolutely! Just follow the baking time on the box for whatever size cake you’re making. A layer cake will require a whole batch of frosting.
Yes, just follow the time specified on the box for cupcakes, and make a whole batch of frosting.
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Carrot Cake made with Yellow Cake Mix
Ingredients
For the cake
- 1 box yellow cake mix 15.25 oz
- 2 tsp cinnamon
- 4 eggs
- 1/2 cup oil
- 1/2 cup unsweetened applesauce
- 1/2 cup water
- 1 tsp vanilla
- 2 cups shredded carrots
- nonstick cooking spray
For half batch Whipped Cream Cheese Frosting
- 1/2 pkg cream cheese 4 oz
- 1 cup sifted powdered sugar
- 1/2 tsp vanilla
- 1/2 tub whipped topping 4 oz
- 1/3 cup chopped pecans or walnuts optional
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Instructions
For the cake
- Pre-heat oven to 350° and spray a 9" x 13" pan with nonstick cooking.nonstick cooking spray
- Combine dry cake mix and cinnamon in a large mixing bowl with a whisk.1 box yellow cake mix, 2 tsp cinnamon
- Add eggs, oil, applesauce, water, and vanilla to dry ingredients and beat with an electric mixer on low speed until no dry mix is visible. Beat on medium speed until well combined.4 eggs, 1/2 cup oil, 1/2 cup unsweetened applesauce, 1/2 cup water, 1 tsp vanilla
- Fold in carrots.2 cups shredded carrots
- Pour cake batter into prepared pan and bake for 34-38 minutes, or until the top begins to brown and the sides pull away from the pan.
- Cool completely on a wire rack before frosting. If desired, sprinkle frosted cake with chopped pecans or walnuts, about 1/3 cup.1/3 cup chopped pecans or walnuts
For the frosting
- Add the cream cheese, sifted powdered sugar, and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Or a large bowl if using a hand mixer. Whip until completely combined, scraping the sides and bottom of the bowl occasionally.1/2 pkg cream cheese, 1 cup sifted powdered sugar, 1/2 tsp vanilla
- Fold in the whipped topping.1/2 tub whipped topping
This was a really helpful base recipe! I used an Aldi Gluten free yellow cake mix, added about a 1/4 cup of brown sugar, used milk instead of water, and added a lot more spices (allspice, nutmeg, a bit of ginger and extra cinnamon) and cooked for a shorter time (about 20-25 mins) because I did cupcakes and they are DELICIOUS
Glad this was a good starting point for you! Thanks, Mindy