Easy Carrot Cake Recipe Made from Boxed Mix

If you’re looking for the easiest and most delicious carrot cake recipe, you’ve found it! This moist carrot cake is made with a simple spice cake mix but tastes completely homemade. Packed with flavorful mix-ins and topped with creamy homemade cream cheese frosting, it’s a crowd-pleaser every time. Perfect for birthdays, Easter, or any special occasion!

Why You’ll Love This Carrot Cake Recipe

Carrot cake has become a favorite in our household, especially for birthday celebrations. When my son Oliver requested carrot cake for his birthday, I was only 12 days postpartum with his baby brother. Needless to say, I needed something quick and easy!

I didn’t have the time or energy to bake a carrot cake from scratch, and let’s face it—boxed carrot cakes often leave a lot to be desired. That’s when I decided to adapt a spice cake mix into the ultimate carrot cake recipe.

The result? A moist, flavorful cake that no one could believe came from a box. It’s packed with shredded carrots, crushed pineapple, pecans, and sweetened coconut, giving it that rich, homemade taste. Even better, it’s so simple to make!

With Easter right around the corner, this easy carrot cake is the perfect dessert to share with your family and friends.

Ingredients You’ll Need

• 1 Spice Cake Mix (I recommend Betty Crocker for best results)
• ½ cup salted butter, melted
• 3 large eggs
• 1 cup water
• 1 cup crushed pineapple, drained
• ½ cup chopped pecans
• ½ cup sweetened coconut
• 1 cup shredded carrots
• Cream Cheese Frosting (Use the recipe from our favorite chocolate cake or your favorite frosting!)

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C).
2. Prepare the cake pans: Grease and lightly flour two 8-inch round cake pans.
3. Mix the base ingredients: In a large bowl, combine the spice cake mix, melted butter, eggs, and water. Beat until smooth.
4. Add the mix-ins: Fold in the crushed pineapple, chopped pecans, sweetened coconut, and shredded carrots until evenly combined.
5. Bake: Divide the batter evenly between the two prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
6. Cool: Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
7. Frost and assemble: Once the cakes are completely cooled, frost with cream cheese frosting and layer as desired.

Why This Recipe Works

• Shortcut with spice cake mix: Using a spice cake mix saves time without sacrificing flavor.
• Homemade flavor: Add-ins like pineapple, carrots, pecans, and coconut give it a rich, made-from-scratch taste.
• Versatile: This cake is perfect for Easter, birthdays, or anytime you’re craving carrot cake!

Tips for Success

• Let the cake cool completely before frosting to avoid a melted mess!
• Use freshly grated carrots for the best texture and flavor. Avoid pre-shredded carrots as they tend to be dry.
• Make sure the crushed pineapple is well-drained to prevent a soggy cake.

Perfect for Easter or Any Celebration

This easy carrot cake has become a go-to recipe for our family. It’s not only delicious but also quick to whip up for any occasion. Whether you’re hosting Easter brunch or planning a birthday party, this carrot cake will impress everyone!

Other Posts You May Enjoy:

• DIY Easter Grass
• How to Make a Cake Mix Taste Homemade