Easier Carrot Cake (Elevated Box Mix Carrot Cake)

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Carrot cake is one of my all-time favorite cakes, but I don’t make it very often because it can be a bit complex and time-consuming—with all the grating, mix-ins, and multiple steps. This version simplifies things by starting with a box of spice cake mix, then adding in fresh, flavorful ingredients like grated carrots, warm spices, and pecans to make it taste homemade. It’s an easy, elevated baking hack that gives you all the classic carrot cake goodness with significantly less effort.

Topped with a layer of cream cheese frosting and a few simple garnishes, this cake feels special enough for spring celebrations but easy enough for a weekend bake. It’s a fantastic in-between recipe for when you want something beautiful and approachable.

Easier Carrot CAke (Elevated box mix Carrot Cake)

Makes 1 cake

Ingredients:

• 1 spice cake mix (such as Duncan Hines Spice Cake) 

• 2 cups grated carrots 

• ¼ cup milk

• 1/2 cup olive oil 

• 3 eggs 

• 1 tsp vanilla extract 

• 1 1/2 tsp ground cinnamon 

• 1 tsp ground ginger 

• 1 cup coarsely chopped pecans 

• 1/2 cup raisins 

• Cream cheese frosting (I made two batches of Cream Cheese Frosting from Sally’s Baking Addiction) 

• Carrot curls, parsley or carrot greens, and edible flowers for garnish
  

To make:

1. Preheat the oven to 350F and grease your cake pans. You can either use two 8-inch cake pans, or four 5-inch cake pans like I did. 

2. To a large bowl, add the spice cake mix, grated carrots, milk, olive oil, eggs, vanilla, cinnamon, and ginger. Mix until well combined. Fold in the raisins and pecans. 

3. Divide the batter into the pans and place in the oven to bake. Your baking time will vary depending on the size of the pans, but they should bake until a toothpick comes out clean. For two 8 inch pans, the baking time is usually 35-40 minutes, and for four 5 inch pans, this will be about 25-30 minutes. 

4. Let the cakes sit for 5 minutes after removing from the oven, then remove from the pan and place on a rack to cool. 

5. Frost the cakes and add carrot curls, parsley or carrot greens, and flowers for garnish.

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