This Shortcut Carrot Cake is a quick and delicious twist on the classic dessert. By starting with a spice cake mix, you can skip a few steps while still delivering the warm, spiced flavors everyone loves. With fresh carrots, crushed pineapple, and crunchy pecans folded into the batter, this cake is moist, flavorful, and loaded with texture. The creamy, fluffy cream cheese frosting adds the perfect finishing touch.
Ideal for birthdays, holidays, or a simple weeknight treat, this recipe is a time-saving way to enjoy a homemade-tasting dessert without the hassle.
Why You’ll Love This Recipe
• Time-Saving: The spice cake mix base simplifies preparation.
• Moist and Flavorful: Carrots, pineapple, and pecans make the cake irresistibly rich and textured.
• Versatile: Perfect for any occasion, from casual gatherings to special celebrations.
Ingredients
For the Cake:
• 1 (18-ounce) box spice cake mix
• 2 cups shredded carrots (freshly grated)
• 1 (8-ounce) can crushed pineapple, drained
• 1 cup chopped pecans (reserve some for garnish)
• 3 eggs (or as directed on cake mix box)
• ⅓ cup oil (or as directed on cake mix box)
• 1⅓ cups water (or as directed on cake mix box)
For the Frosting:
• 2 (8-ounce) packages cream cheese, softened
• 2 cups powdered sugar
• 1 (8-ounce) container whipped topping, thawed
Instructions
Step 1: Prepare the Cake Batter
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch square baking pans.
2. In a large mixing bowl, prepare the spice cake mix as directed on the package by combining it with the eggs, oil, and water.
3. Fold in the shredded carrots, drained pineapple, and most of the chopped pecans, reserving a small portion for garnish. Stir until the add-ins are evenly distributed.
Step 2: Bake the Cake
1. Divide the batter evenly between the prepared pans.
2. Bake for 25–30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
3. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
1. In a medium mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
2. Gently fold in the whipped topping until fully incorporated and fluffy.
Step 4: Assemble the Cake
1. Place one cake layer on a serving plate. Spread a generous amount of the cream cheese frosting evenly across the top.
2. Carefully stack the second cake layer on top. Use the remaining frosting to cover the top and sides of the cake.
Step 5: Garnish and Serve
1. Sprinkle the reserved chopped pecans over the top of the cake for a decorative and crunchy finish.
2. Slice and serve. Refrigerate any leftovers.
Tips
• Fresh Carrots: Grate your own carrots for better texture and moisture. Pre-shredded carrots can be too dry.
• Custom Add-Ins: Add raisins, shredded coconut, or extra nuts for additional flavor and texture.
• Chill the Cake: Refrigerating the assembled cake for 30 minutes before serving allows the frosting to firm up and makes slicing easier.
Storage Options
• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze the cake (without frosting) tightly wrapped for up to 2 months. Thaw overnight in the fridge and frost before serving.
Shortcut Carrot Cake delivers the taste of a classic homemade dessert in a fraction of the time. Its tender layers, creamy frosting, and sweet nutty crunch make it a go-to recipe that will leave everyone asking for seconds!
