Shortcut Carrot Cake

This moist, delicious carrot cake has traditional ingredients like carrot, pineapple, and walnuts, with the addition of toasted coconut flakes to dress up cream cheese icing.

The ease of assembly is the kicker here: a box mix enhanced with fresh ingredients comes together in minutes and is sure to impress guests.

A store-bought spice cake mix is a clever shortcut to delicious carrot cake. Discover why we think this the Best Carrot Cake Recipe!

Fresh carrots balance the sweetness of the cream cheese frosting in our Best Carrot Cake Recipe.


1 (18 ounces) boxes spice cake mix

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 (8 ounces) cans crushed pineapple, drained

1 cup chopped pecans, divided

2 (8 ounce) packages cream cheese, softened

2 cups powdered sugar

1 (8 ounces) containers Cool Whip Topping, thawed


Preheat oven to 350°F, and spray baking pans with cooking spray. Preheat oven to 350°F.

Prepare cake mix batter as directed on package, stirring in carrots, pineapple, and 3/4 cup of the pecans until well blended.

Pour into 2 (9-inch) square baking pans.

Bake 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool.

Meanwhile, beat cream cheese and sugar with electric mixer or wire whisk until well blended.

Stir in whipped topping until well blended.

Place 1 cake layer on a serving plate.

Spread with 1-1/2 cups of the cream cheese mixture.

Carefully place the second cake layer on top of the first cake layer.

Frost top and sides of the cake with the remaining cream cheese mixture.

Garnish with remaining 1/4 cup pecans.

Refrigerate until ready to serve.

And Enjoy...!

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