Carrot Cake made with Yellow Cake Mix

Feature image on a close up of the side of one piece of Carrot Cake Using Yellow Cake Mix.

5 from 1 vote

My 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!

Prep Time10

Cook Time34

Cooling Time2

Total Time2 44

Course: Dessert

Cuisine: American

Keyword: carrot cake

Servings: pieces

Calories: 278kcal

Author: Mindy Boyd

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

Notes

Freshly shredded carrots work best in this recipe because they have more water in them than store-bought grated carrots.

Let the eggs come to room temperature for about an hour before baking the cake.

This can be mixed by hand if you don't have an electric mixer.

If using dark nonstick pans reduce the oven temperature to 325°.

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Nutritional information is approximate.

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