Carrot cake has always been my go-to dessert. Because it’s packed with “things” — tasty stuff — that’s why I adore it. My approach to cake-making is typically very traditional. My children’s birthday cakes are a family tradition, and I’ve also baked wedding cakes. I’ll admit that boxed mixes have their uses, and that with a few minor adjustments, no one will ever guess that your cake started off as a box.
Often, my grandmother would bake a spice cake, and the aroma of the oven is still one of my strongest sensory memories of her. My mother was a master baker, and I learnt the art of making homemade cakes from her. There is one cake recipe I will make an exception for.
When I realized it was someone’s birthday and they didn’t have a cake, I turned to this recipe and it rescued the day. There have been several occasions where I have whipped up a birthday cake at the last minute for a friend or family member who forgot to order one.
I ran out of flour this time. Since I already had a spice cake mix on hand, I decided to take a chance on this recipe. I’m happy that happened since it was well worth it. Indeed, it has the look and feel of a polished finished product, and it tastes like mom prepared it. Make this cake, and I promise you, everyone will think it was baked from scratch!
Carrot cake may be made quickly and easily with the help of a store-bought spice cake mix. Learn the secrets to the best carrot cake ever! With our Best Carrot Cake Recipe, fresh carrots counteract the richness of the cream cheese icing.
Delicious carrot cake is a sure sign that spring has sprung. To make this absurdly easy carrot cake, all you need is a box of spice cake mix and some fresh carrots. It’s modeled after our wildly popular Orange Cake, which is famous for its delicious flavor and high demand.
As you take your first bite (and every bite after that) of our Quick Carrot Cake, you will enter dessert nirvana. It’ll save you time and satisfy your hunger all at the same time.
Carrot, pineapple, and walnuts are classic cake components, and toasted coconut flakes provide a nice touch in the cream cheese icing of this moist and delectable cake. The real selling point is how quickly and easily a box mix can be transformed into a show-stopping dish by simply adding fresh ingredients.
We agree that this is a top-tier carrot cake. It’s from Kraft and it’s ridiculously simple. I adapted the recipe by adding golden raisins and baking it in a 13×9-inch pan for a bit longer than called for, but otherwise followed the guidelines. The estimated time is for shredding the carrots; however, if you use pre-shredded carrots, your total preparation time will be less than 10 minutes.
Many people have a soft spot in their hearts for carrot cake. Whether you’re having a birthday party, a family gathering, or just a snack in the afternoon, this cake is the perfect dessert. It takes time and work to make a traditional carrot cake from scratch, though. A simpler, quicker, and just as delicious alternative to the traditional method of making this sweet treat exists. In this post, we’ll provide you with our go-to recipe for a quick and easy carrot cake, along with some helpful hints for improving upon it.
When someone asks, “What is Shortcut Carrot Cake?”
Quick and simple, a shortcut carrot cake is made with a boxed cake mix instead of from scratch. It’s ideal for individuals who want a tasty dessert but don’t want to spend hours in the kitchen because it requires less ingredients and less preparation time than the traditional recipe. A moist and flavorful cake, topped with a cream cheese frosting, is the result of the addition of grated carrots, crushed pineapple, and other flavorings to the cake mix.
Ingredients
Cake
1 (18-ounce) package of spice cake mix (I use Betty Crocker’s Super Moist).
A half cup of butter, melted and cooled
3 eggs
1/2 liter juice
Carrots, shredded, 2 cups’ worth (freshly shredded)
Drained crushed pineapple equivalent to 1 cup (8 ounce can)
1 cup of chopped nuts, split three-quarters for the cake and one-fourth for the top.
Half a cup of shredded coconut, sugar added
Cream Cheese Frosting
Add 2 softened 8-ounce packets of cream cheese.
Two cups of icing sugar
1 defrosted Cool Whip Topping (8-ounce) container
Cream the cream cheese and powdered sugar together in a mixing bowl.
Blend the cream cheese and Cool Whip together gently.
Assemble and Frost
After cakes have cooled fully, transfer one of the layers to a serving platter or cake plate.
Spread some frosting over the top of the first cake layer. Cover the top and edges of the cake with the second cake layer.
To finish the cake off, sprinkle the remaining pecans on top.
Notes
• If you don’t like pecans or don’t have any on hand, walnuts are a terrific substitute in this cake. If you’re allergic to nuts, don’t worry; the cake will still taste great without them.
• Many people find pineapple to be an unnecessary addition to carrot cake, so if you’re one of them, omit the pineapple and increase the shredded carrots to 3 cups (packed).
Avoid pre-shredded carrots at all costs. To keep the cake moist, they must be grated or shredded just before baking.