Carrot Cake With Box Mix Recipe
This Carrot Cake with Box Mix recipe is a quick, delicious twist on a classic. Start with a boxed spice or yellow cake mix, then add shredded carrots, eggs, oil, and optional extras like pineapple or nuts. Mix well, bake until done, and frost as desired. It’s an easy way to upgrade a simple mix into a moist, flavorful carrot cake.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Grater (for carrots)
- Measuring cups and spoons
- 9×13 inch baking pan
- Spatula
- Cooling rack
Ingredients
For the Cake:
- 1 box spice cake mix
- 1 cup all-purpose flour
- 2 cups grated carrots
- 1 cup sour cream
- ¼ cup raisins
- ½ cup crushed pineapple undrained
- 2 teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ cup chopped walnuts
- ½ cup water
- 3 large eggs
- ½ cup vegetable oil
For the Cream Cheese Frosting
- 2 sticks 1 cup unsalted butter, softened
- 2 8 oz packages cream cheese, softened
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 6 ½ cups powdered sugar
Instructions
Preheat and Prep:
- Set your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan, or line it with parchment paper for easier removal.
Combine Dry Ingredients:
- In a large bowl, mix together the spice cake mix, all-purpose flour, ground cinnamon, and ground ginger until the spices are evenly blended.
Add Wet Ingredients and Carrots:
- Pour in the eggs, vegetable oil, water, and sour cream to the dry mixture. Stir gently until just combined. Then fold in the grated carrots, crushed pineapple (including juice), raisins, and chopped walnuts.
Mix and Pour Batter:
- Blend everything together until fully combined, being careful not to over mix to maintain a tender cake. Pour the batter evenly into your prepared pan.
Bake:
- Place the pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let the cake cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
Make the Cream Cheese Frosting:
- In a large bowl, beat softened butter and cream cheese until smooth and creamy. Add vanilla extract and a pinch of salt, mixing well. Gradually beat in powdered sugar on low speed until the frosting is fluffy and fully combined.
Frost and Enjoy:
- Once the cake is completely cool, spread the cream cheese frosting evenly on top. Slice, serve, and enjoy your moist, flavorful carrot cake!