Go Back
–+ servings

Shortcut Carrot Cake

No ratings yet
A quick and easy carrot cake recipe using a spice cake mix as the base. Enhanced with shredded carrots, pineapple, and pecans, this moist cake is topped with a fluffy cream cheese and Cool Whip frosting. Perfect for celebrations or as a simple dessert.
Print Recipe Pin Recipe

Want This Recipe Later?

We'll send this recipe straight to your inbox.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 651 kcal

Ingredients
  

  • 1 box spice cake mix 18 ounces
  • 3 eggs or as called for by your cake mix
  • 1/3 cup oil or as called for by your cake mix
  • 1 1/3 cups water or as called for by your cake mix
  • 2 cups shredded carrots about 1/2 lb.
  • 1 can crushed pineapple 8 ounces, drained
  • 1 cup chopped pecans divided
  • 2 packages cream cheese 8 ounces each, softened
  • 2 cups powdered sugar
  • 1 container Cool Whip 8 ounces, thawed

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease two 9-inch square baking pans with cooking spray.
  • In a large bowl, prepare the spice cake mix according to package instructions. Combine the cake mix with eggs, oil, and water. Mix until smooth.
  • Fold in the shredded carrots, drained crushed pineapple, and ¾ cup chopped pecans until evenly distributed.
  • Divide the batter evenly between the prepared pans. Bake for 25–30 minutes. Check doneness with a toothpick—it should come out clean.
  • Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.
  • In a bowl, beat the softened cream cheese and powdered sugar until smooth. Fold in the thawed Cool Whip until fluffy and blended.
  • Place one cake layer on a plate. Spread 1½ cups of frosting on top. Add the second cake layer and frost the top and sides with the remaining frosting.
  • Sprinkle the remaining ¼ cup chopped pecans over the frosted cake. Refrigerate until ready to serve. Serve chilled for the best flavor and texture.

Notes

For a more traditional presentation, garnish with shredded carrots or pineapple slices. Store leftovers in the refrigerator for up to 3 days.

Nutrition

Serving: 1slicesCalories: 651kcalCarbohydrates: 90gProtein: 8.8gFat: 29.6gSaturated Fat: 9.3gTrans Fat: 0.3gCholesterol: 67mgSodium: 325mgFiber: 2.7gSugar: 54g

Made this recipe? Tap a star to rate it.

No ratings yet
Keyword carrot cake, cream cheese frosting, easy carrot cake, shortcut cake