Hey everyone! Michael Carter here, and let me tell you, these past few years have really taught me the value of a well-stocked pantry. Seriously! It’s not just about having the basics; it’s about having those little sparks of joy hidden amongst the cans and boxes, waiting for a moment to shine. And that’s exactly what happened with this easy carrot cake recipe with spice cake mix. ✨
You know how it is, right? You’re scrolling through Pinterest, feeling inspired, but then reality hits – you don’t have seventeen different spices and a dedicated hour to spend in the kitchen. I get it! That’s why I’m obsessed with “doctoring the box.” It’s the perfect balance of convenience and homemade goodness. I mean, who doesn’t love a little shortcut?
I stumbled upon this recipe during a particularly cozy Easter weekend last year. We were all staying in, trying to make the best of things, and I was determined to bake something special. I found this lonely box of spice cake mix lurking in the back of the pantry – a remnant from fall, honestly – and thought, “Okay, let’s see what we can do with this!” And honestly? It was a game-changer. My wife, who is a pie man through and through (seriously, ask him about pie, you’ll get a ten-minute monologue!), actually declared it “moist and delicious.” That’s high praise, folks. High praise.
The beauty of this easy carrot cake recipe with spice cake mix is its versatility. I originally baked it in an 8×4 loaf pan, which is perfect for sharing (or not, no judgment!). But you can easily adapt it to a 9-inch two-layer cake or even a sheet cake if you’re feeding a crowd. I even experimented with adding coconut and raisins once – it was good, but honestly, the classic version is my favorite. It’s just…perfect.
I’ve always been a firm believer that cooking shouldn’t be intimidating. It should be fun! And this recipe embodies that philosophy. It’s quick, it’s easy, and it delivers a seriously delicious result. Plus, it’s a fantastic way to use up those pantry staples you’ve been meaning to get to. I mean, who doesn’t love a little pantry challenge? It’s like a culinary scavenger hunt!
Now, let’s talk about the secret weapon: buttermilk. Or, in my case, a clever substitute! I didn’t have buttermilk on hand, so I just mixed some of the reserved pineapple juice with a little water. It works like a charm! It adds a subtle tang that elevates the cake to a whole new level. Trust me on this one. It’s a little trick I learned during my time as an assistant chef in LA, and it’s become a staple in my baking repertoire. Speaking of LA, I remember one time trying to make a carrot cake from scratch with organic, locally sourced carrots… it was delicious, but took hours. This easy carrot cake recipe with spice cake mix is my answer to those days!
And don’t even get me started on the cream cheese frosting! It’s the perfect complement to the spiced cake, adding a creamy, tangy sweetness that’s simply irresistible. I’ve included my go-to recipe below, but feel free to experiment with different flavors and variations. A little lemon zest, perhaps? Or a sprinkle of cinnamon? The possibilities are endless! I’m always saying, cooking is about creativity, and this easy carrot cake recipe with spice cake mix is a perfect canvas for your culinary imagination.
Easy Carrot Cake Recipe with Spice Cake Mix
This easy carrot cake recipe uses spice cake mix for a quick and delicious treat! Perfect for when you want homemade goodness without spending hours in the kitchen.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 8–12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
1 box Spice Cake Mix (I used Duncan Hines Deliciously Moist Cake Mix)
4 large eggs, room temperature
1/3 cup vegetable oil
1 (8 oz.) can crushed pineapple in juice, drained; juice reserved
1 cup Reserved pineapple juice + water to equal 1 cup
2 cups finely grated / shredded carrots (bagged preshredded carrots from the grocery store will be too dry and hard. For best results use box grater or food processor, removing any large pieces)
1 teaspoon vanilla
1/2 cup + more chopped pecans
1/2 cup butter (1 stick), softened
8 oz. cream cheese, softened
3 – 4 cups confectioners’ sugar, sifted so lump free
2 teaspoons vanilla extract
Instructions
- 1. Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper.
- 2. Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in a large bowl at low speed until moistened, about 30 seconds.
- 3. Beat at medium speed for 2 minutes.
- 4. Stir in carrots, pineapple and pecans until incorporated throughout batter.
- 5. Pour batter into pans and bake immediately.
- 6. Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
- 7. Cool cakes in pans on a wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
- Beat softened butter and cream cheese until well blended.
- Add powdered sugar and vanilla.
- Beat until creamy. Start with 3 cups of sugar, add more after tasting to desired sweetness.
Notes
- May substitute boxed yellow cake mix for spice cake mix and add 2 teaspoons ground cinnamon and ½ teaspoon ground nutmeg.
- Fill your pan only 3/4 full with your batter at least 1 1/2″ below the rim of the pan to prevent batter overflowing pan.
- You can use two 9 x 5 pans instead of two 8 x 4 pans but the cake will be flatter and won’t rise as much. It’ll also bake a little faster so check for doneness earlier.
- For easy removal, I like to line my pan with parchment paper. Spray your pan and then line your pan with parchment paper that hangs over the edge of your pan. The spray will keep your paper in place and from slipping so no batter gets underneath the paper. Parchment is nonstick and you can lift the cake out of the pan using the ends of the paper. Parchment paper also helps regulate the temperature and can neutralize hot spots as a barrier between the pan and your batter.
- Optional: Add ½ cup coconut and ½ cup chopped raisins to batter if desired (baking time may need to increase)
- Ovens can vary by 50 degrees higher or lower than the desired temperature. Use an inexpensive oven thermometer to get the most accurate reading and preheat your oven at least 20 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 415 kcal
- Sugar: 35g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 70mg
So, there you have it! My super easy carrot cake recipe with spice cake mix. I hope you give it a try and let me know what you think! Don’t forget to rate and comment below – I love hearing from you all! And remember, “Fun Cooking, Easier Life!” ❤️
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