easy carrot cake

Name: EASY CARROT CAKE
Prep time: 15 min
Cook time: 35 min
Cuisine: Southern
Ingredients: 1 - (18.5 oz) box carrot cake mix; 1/2 cup(s) liquid (reserved pineapple juice plus enough water to make 1/2 cup); 1/3 cup(s) canola oil; 3 - eggs; 2 cup(s) finely shredded carrots; 1 small can crushed pineapple, drained (reserve the juice); 1/2 cup(s) raisins; 1/2 cup(s) chopped pecans or walnuts; 1 can(s) (16-oz.size)ready made cream cheese frosting

(4 RATINGS)

446 Pinches 4 Photos

Jeanne Benavidez

Odessa, TX

Updated on Jan 26, 2012

I love carrot cake but sometimes I don't have time to make it from scratch. I found this recipes many years ago and it has been a great stand-in for the "from scratch" version.

Rate

prep time 15 Min

cook time 35 Min

method Bake

yield

Ingredients

1 - (18.5 oz) box carrot cake mix
1/2 cup liquid (reserved pineapple juice plus enough water to make 1/2 cup)
1/3 cup canola oil
3 - eggs
2 cups finely shredded carrots
1 small can crushed pineapple, drained (reserve the juice)
1/2 cup raisins
1/2 cup chopped pecans or walnuts
1 can (16-oz.size)ready made cream cheese frosting

How To Make easy carrot cake

Step 1

Preheat oven to 350 F.

Step 2

Combine the cake mix, liquid, oil and eggs; beat 2 minutes at medium speed with an electric mixer.
Step 3

Fold in carrots, pineapple, raisins, and pecans.
Step 4

Pour batter into a greased and floured 9 x 13 cake pan. (You can use the non-stick cooking spray with flour here.)
Step 5

Bake for 35 to 45 minutes or until a toothpick stuck in the middle of the cake comes out clean.
Step 6

Cool the cake in the pan for 25 minutes; turn the cake out onto a wire rack and let it cool completely.
Step 7

Place the cake on your desired serving platter and spread the icing evenly to cover the cake.
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