It tastes 100% homemade and baked to perfection starting with a mix.
The ingredients keep it moist and rich and taste so fresh!
Shredded carrots, pineapple, and everything in this cake mix tastes so authentic it's just over-the-top delicious.
Of course, it's my go-to recipe at Easter time is a carrot cake, but I do make this year-round, it's so good!
Moist, tender, and the additions make it addicting. You will serve this cake over and over again and fool the best of bakers!
Don't miss trying this doctored cake mix it's such a delicious cake and time saver.
Scroll down to the printable recipe card and enjoy the compliments!
You're Going To Fool Everyone!
I was never a huge fan of carrot cake, but this amazing doctored cake mix recipe is moist, flavorful, and actually fun to make!
Don’t let this carrot cake recipe pass you by why make it from scratch when this carrot cake is super easy and tastes fantastic?
Even though we will start out with a cake mix, these additions will taste like you slaved in the kitchen for hours and with a few fresh ingredients, you will see just how easy and delicious it is!
The texture and flavors are exactly full proof and everyone who has tried this cake said it's the best carrot cake they ever had.
If you love working with doctored cake mixes, don’t let this carrot cake recipe pass you by!
Sit back and enjoy the compliments and if you're taking this to a family gathering for friend, be prepared to be asked for the recipe and not believe you it's made with a mix.
Tips
- put raisins, coconut, and nuts in the food processor to garnish the frosting
- make sure the cream cheese is at room temperature for the frosting
- always refrigerate leftovers
- the cake will stay fresh and covered for up to 1 week in the refrigerator (you can freeze it up to 6 months)
- use pumpkin seeds or sunflower seeds for nut allergies
- if you're in a hurry use a bundt pan see photo below, cool, and frost
Ingredients You Will Need:
- spice cake mix or use carrot cake mix
- shredded carrots
- crushed pineapple
- pecans
- whipped cream
- cream cheese
- raisins
- coconut
- powdered sugar
Tool You May Need
- grater
- measuring cups
- measuring spoons
- mixing bowl
- spatula
- baking pans(13 x 9 sheet pan)bundt pan or 2 9 x 9 cake pans)
- optional: parchment paper to line pans
Try Some Of My Favorite Recipes!
Fresh Blueberry Cake Mix Cake
Texas Sheet Cake
Banana Cake Mix Cake
Carrot Cake tastes like a scratch cake! Pin for later
Not Convinced Yet?
You don't have to make this in two layers, bundt pans, 13x9 sheet pan, and any other fancy pans are welcome!
What more can I say about this easy cake mix made over? Nothing.
A time saver indeed along with a decadent foolproof cake that will astound all your friends and family.
Enjoy and let's get baking!!
Carrot Cake Tastes Like A Scratch Cake
Yield: 15
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
Carrot cake is one of my favorites, especially around Easter time, but it's a great cake with coconut, raisins, pecans and cream cheese frosting. This Carrot Cake starts out with a cake mix and adds pineapple, and cream cheese frosting, to make a semi-homemade cake that tastes like scratch cake
Ingredients
- Carrot Cake tastes like a scratch cake!
- 1 package of spice cake or carrot cake mix ( I used spice cake)
- 2 cups of shredded carrots
- 1 - 8 oz can of crushed pineapple drained
- Topping
- 1/2 cup of shredded coconut (I like mine toasted, just spread on parchment paper and put in the oven at 350 degrees until browned)
- 1/4 chopped finely chopped raisins dark or golden
- 1/2 cup chopped pecans set aside
- Frosting:
- 1 8 oz tub of whipped topping
- 2 packages of cream cheese
- 2 cups of powdered sugar
Instructions
- Preheat your oven to 350 degrees.
- Make cake as directed on the package stirring in carrots and drained pineapple.
- Note: if you prefer to add pecans or walnuts and raisins, fold in 1/2 cup of each at this step
- Pour into any size pan bundt, 13 x 9 or 2 - 9 inch round pans that have been greased. (You can also use two 8-inch well-greased cake pans. Even use pans that are characters (for example at Easter I use a bunny-shaped pan)
- Bake for 25 minutes, depending on what kind of pan you use and the time to bake your cake refer to your cake mix package instructions.
- Use the toothpick method in the center to check if it comes out clean.
- Cool completely before frosting the cake.
- For the Frosting:
- Beat cream cheese and sugar with a mixer until well blended, add whipped topping.
- Spread over cooled cake and top with a mixture of nuts, coconut, and raisins.
- Keep refrigerated.
Notes
Tips
- put raisins, coconut, and nuts in the food processor to garnish the frosting
- make sure the cream cheese is at room temperature for the frosting
- always refrigerate leftovers
- the cake will stay fresh and covered for up to 1 week in the refrigerator (you can freeze it up to 6 months)
- use pumpkin seeds or sunflower seeds for nut allergies
- if you're in a hurry use a bundt pan see photo below, cool, and frost
.jpg)
Carrot Cake tastes like a scratch cake! Pin for later
Recipes You May Like
Dark Chocolate Fudge Cake Mix Cake
3 Ingredient Peach Dump Cake
Blueberry Muffins using a Cake Mix
This is an affiliate link and I do make a small commission See Disclosure Policy
I love carrot cake, and baking isn't my thing, but this looks easy enough. Yum!
ReplyDeletethat looks scrumptious and it's easier to make too! thanks for sharing! :)
ReplyDeletelooks very easy and delicious. Great for busy days and need a lovely cake.
ReplyDeleteDelicious! It's very nice too.
ReplyDeleteWow, you'd never guess this wasn't from scratch! What a fabulous, moist slice!!! So yummy!
ReplyDeleteLove carrot cake. Perfect for Easter!
ReplyDeleteit sure looks good
ReplyDeleteEasy and delicious.
ReplyDeleteI would love a big piece of this cake right now! It looks wonderful!
ReplyDeleteOh, this cake looks so beautiful and cute. This is a great recipe for Easter. I can not wait to try this great recipe. I am saving this recipe for later. Thank you for this recipe!
ReplyDeleteAbsolutely love good carrot cake with strong coffee:) Yours sounds perfect, rich, moist and flavourful.
ReplyDeleteThat really dos look like a wonderful cake, so moist!
ReplyDeleteIt looks like a really tasty carrot cake. So interesting to use a cake mix!
ReplyDeleteCarrot cakes are soo good and yours look very yummy :)
ReplyDeleteI'm very particular about my carrot cake it must be moist never dry. Yours looks like it more than qualifies.
ReplyDeleteMade this with spice mix. Added 1 extra egg. I used a bundt pan and it turned out great. Will make again
ReplyDeleteThanks for that tip will try that myself next time!
DeleteThis looked great but I might have done something wrong. My cake was not particularly moist or sweet. The next time I think I will use the pineapple juice and see if that improves it. BTW I did add extra nuts, raisins. crushed pineapple and carrots. I made it with a Duncan Hines carrot cake mix. the flavour was good but it was quite dry.
ReplyDeletewow, I think the cake is super moist and sweet, maybe try a mix with pudding in it? also if you prefer sweeter cakes try adding a few tablespoons of sugar. It should have moist for sure, its always so moist we store it in the refrigerator. Sorry it was what you expected. Good luck on adapting the recipe and thanks for the comments we all learn from each other :)
DeleteWould this work as cupcakes/muffns?
ReplyDeletethats a great idea !!! I wished I had thought about it!!! thanks!
DeleteThere are no eggs in this recipe??????
ReplyDeleteThe directions say cake mix accordimg to package instructions that will tell you how many eggs on the box
DeleteI cannot resist this carrot cake! I love the shortcut that saves time but also tastes like homemade.
ReplyDeleteWow! Looks amazing and so yummy! My family i us going to absolutely love this! So excited!
ReplyDeleteMy husband loves carrot cake and I'm sure he is going to love this one!
ReplyDeleteYummy! This was so good. I'm even more intrigued by the gorgeous unfrosted cake you have in your pictures. What a great way to present a cake without the frosting! The cake pan... what kind is it? I'd love to buy one and try making this carrot cake in it! Thanks!
ReplyDeletethe pan is listed on the bottom of the pan its an affiliate link
DeleteYou've convinced me! This is a super scrumptious carrot cake!
ReplyDeleteI made this as a cake and it was wonderful. I would like to make it into cupcakes but am not sure if I need to adjust the baking time? Any suggestions?
ReplyDeleteI would check the cupcakes at around 20 minutes with a toothpick but these are so moist they probably will still take close to the 25, lets us know what you find out when you try making cupcakes thanks!
DeleteIf you were going to make this in advance and put in the freezer, would you frost it before of after?
ReplyDeleteI freeze the cake unfrosted. When you're ready to serve I then frost (both cakes and cookies I freeze frostless) the cake while still frozen to reduce crumbs. Hope that helps
DeleteCan I use match stick carrots instead of shredded?
ReplyDeleteThe match stick carrots are to thick.Use shredded . The matchstick ones are still hard at the end of the baking period.
DeleteThanks Donna I only grate them which are really shredded thinly good point
DeleteThis sounds marvelous ! cant wait to Try it.
ReplyDeleteI have never made carrot cake before and lemme just say thsi was a HUGE success at a party I took it today! I will make this again. The frosting was amazing. I used Duncan Hines mix and used butter instead of oli and milk instead of water! super good!
ReplyDelete