Carrot cake is a beloved classic, but the thought of making it from scratch can seem daunting. Fear not, fellow bakers! This recipe uses a simple cake mix as a base, adding all the delicious flavors and textures of a traditional carrot cake with minimal effort. This is perfect for busy weeknights or for those who want a delicious dessert without spending hours in the kitchen.
Why Use Cake Mix?
Using a cake mix as a base doesn't mean compromising on flavor. It simply offers a shortcut to a perfectly moist and fluffy cake, allowing you to focus on incorporating the signature carrot cake elements: warm spices, crunchy nuts, and creamy cream cheese frosting. It's all about efficiency without sacrificing quality.
Ingredients You'll Need:
- 1 box (15.25 ounces) spice cake mix
- 1 (15 ounce) can crushed pineapple, drained
- 2 large eggs
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated carrots
- 1/2 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 4 ounces cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan or two 9-inch round cake pans.
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Combine Wet Ingredients: In a large bowl, whisk together the drained crushed pineapple, eggs, oil, and vanilla extract.
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Add Dry Ingredients: Gradually add the spice cake mix to the wet ingredients, mixing until just combined. Be careful not to overmix.
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Incorporate Carrots & Nuts: Gently fold in the grated carrots and chopped nuts (if using).
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Bake: Pour the batter into the prepared pan(s) and bake for 30-35 minutes for a 9x13 inch pan, or 25-30 minutes for 9-inch round pans. A toothpick inserted into the center should come out clean.
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Cool & Frost: Let the cake cool completely in the pan before frosting.
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Make the Frosting: While the cake is cooling, prepare the frosting. Beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar, vanilla extract, and salt, beating until light and fluffy.
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Frost & Serve: Once the cake is completely cool, frost generously and enjoy!
Frequently Asked Questions (FAQs):
Can I use a different type of cake mix?
While a spice cake mix works best to capture the traditional carrot cake flavor profile, you can experiment with other cake mixes like yellow cake mix. However, you might need to adjust the spices to achieve your desired flavor.
What if I don't have crushed pineapple?
You can substitute the crushed pineapple with an equal amount of applesauce or pumpkin puree. This will slightly alter the flavor and moisture level, so adjust baking time as needed.
Can I make this cake ahead of time?
Yes! The cake can be baked a day or two in advance and stored in an airtight container at room temperature. Frost it just before serving to prevent the frosting from melting.
How do I store leftover carrot cake?
Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Can I freeze carrot cake?
Yes, you can freeze both frosted and unfrosted carrot cake. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw it in the refrigerator overnight before serving.
This easy carrot cake recipe is a guaranteed crowd-pleaser. Enjoy the delicious results with minimal effort! Let me know in the comments how yours turned out!
