Carrot Cake

mary Armstrong


This is possibly the best carrot cake ever and the easiest to make.


★★★★★ 2 votes

20 Min
35 Min


  • CAKE

  • 1 box
    yellow cake mix (18 ounce)
  • 1 box
    3.4 ounce instant vanilla pudding mix
  • 2 tsp
    cinnamon, ground
  • 4
  • 2/3 c
    orange juice
  • 1/2 c
    vegetable oil
  • 3 c
    grated raw carrots
  • 1/2 c
    raisins or more
  • 1/2 c
    chopped walnuts

  • 8 oz
    cream cheese, room temperature
  • 1/2 c
    butter, softened
  • 3 c
    powdered sugar
  • 1-2 tsp
    orange juice
  • 1 Tbsp
    orange zest

How to Make Carrot Cake


  1. Combine the cake and pudding mixes with the cinnamon. Set aside.
  2. Whisk together the eggs, orange juice and vegetable oil and add to the dry ingredients above, mix well by hand or on low with electric beater.
  3. Stir in carrots, raisins and nuts.
    Batter will be thick. Pour into greased 9x13 pan.

    Bake 30-35 minutes or until tests done.
  4. For Frosting:
    Beat cream cheese and butter until fluffy, about 3 minutes. Then add powdered sugar, orange juice and zest. Gradually add juice to get desired consistency.

    Store Cake in the refrigerator.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes

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