Carrot Cake from a Mix

Carrot Cake from a Mix
  • PREP TIME
    10 mins
  • COOK TIME
    35 mins
  • TOTAL TIME
    45 mins
  • SERVING
    10 People
  • VIEWS
    166

Transform a humble cake mix into a moist and flavorful carrot cake, bursting with tropical sweetness and nutty crunch. This effortless recipe yields a stunning cake or delightful cupcakes perfect for any occasion.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    40 g
  • Cholesterol
    98 mg
  • Fiber
    1 g
  • Protein
    6 g
  • Saturated Fat
    5 g
  • Sodium
    327 mg
  • Sugar
    24 g
  • Fat
    26 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 5 mins Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (8-inch) round cake pans. (Prep time: 5 minutes)

Image Step 02
02 Step

Recipe View 2 mins In a large bowl, combine the carrot cake mix, crushed pineapple with its juice, eggs, water, oil, and chopped walnuts. (mixing time: 2 minutes)

Image Step 03
03 Step

Recipe View 2 mins Using an electric mixer, beat on medium speed until all ingredients are well blended and the batter is smooth. (mixing time: 2 minutes)

Image Step 04
04 Step

Recipe View 2 mins Divide the batter evenly between the prepared cake pans. (prep time: 2 minutes)

Image Step 05
05 Step

Recipe View 40 mins Bake in the preheated oven until a toothpick inserted into the center comes out clean, approximately 35 to 40 minutes. (Baking time: 35-40 minutes)

Image Step 06
06 Step

Recipe View 1 hrs Let the cakes cool completely in the pans before frosting with your favorite cream cheese frosting or other desired topping. (Cooling time: 1 hour)

For extra flavor, add 1/2 teaspoon of ground cinnamon and 1/4 teaspoon of ground nutmeg to the batter.
To make cupcakes, line a muffin tin with cupcake liners and fill each liner about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
If you don't have walnuts, pecans or another nut can be substituted.
Ensure the pineapple is well-drained if you prefer a less moist cake. Alternatively, reserve some of the juice to brush over the cooled cake layers for added moisture.

Maximo Mayert

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.3/ 5 ( 55 Ratings)
Total Reviews: (4)
  • Terry Lind

    This recipe is so easy and the cake is incredibly moist! I added a cream cheese frosting and it was a hit at my party.

  • Zachery Torp

    The pineapple is a game changer! I never thought to add it to carrot cake, but it adds so much flavor and moisture.

  • Telly Kutch

    I made this into cupcakes and they were perfect for a bake sale. Everyone loved them!

  • Lenore Mcglynn

    A great base recipe! I added some raisins and shredded coconut for extra texture and it turned out amazing.

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