Shortcut Carrot Cake – Welcome to a world of mouthwatering flavors and indulgence with our irresistible Shortcut Carrot Cake recipe. This delightful treat combines the convenience of a boxed cake mix with the goodness of freshly shredded carrots, crushed pineapple, and chopped pecans. With its moist texture and luscious cream cheese frosting, this carrot cake is a true crowd-pleaser. Join us on a journey of homemade goodness that will leave you craving for more.
Every family has that one recipe that brings everyone together, and for us, it’s this Shortcut Carrot Cake. It all started when my husband took his first bite and exclaimed, “This is the best carrot cake I’ve ever tasted!” From that moment, this recipe became a staple in our household, and we couldn’t resist sharing it with our loved ones. The combination of the moist cake, the delightful crunch of pecans, and the creamy cream cheese frosting creates a heavenly experience. Whether it’s a special occasion or a simple family gathering, this carrot cake has become a symbol of love and togetherness in our home.
Why This Carrot Cake Recipe Will Steal Your Heart?
- Heavenly Moisture: Our shortcut recipe ensures a perfectly moist carrot cake every time, thanks to the use of Betty Crocker’s Super Moist spice cake mix and a carefully crafted combination of ingredients.
- Flavorful Harmony: The blend of freshly shredded carrots, crushed pineapple, and chopped pecans creates a symphony of flavors that will leave your taste buds dancing with delight.
- Cream Cheese Bliss: The velvety cream cheese frosting is the icing on the cake, quite literally. It adds a creamy, tangy touch that perfectly complements the sweetness of the cake.
Ingredients:
Cake:
- 1 box (18 ounces) spice cake mix (such as Betty Crocker’s Super Moist)
- 1/2 cup (113 grams) melted butter, cooled
- 3 eggs
- 1 cup (240 ml) water
- 2 cups (260 grams) freshly shredded carrots
- 1 cup (240 grams) drained crushed pineapple (8-ounce can)
- 1 cup (115 grams) chopped pecans, divided (3/4 for the cake, 1/4 for the top)
- 1/2 cup (40 grams) sweetened shredded coconut
Cream Cheese Frosting:
- 2 packages (8 ounces each) cream cheese, softened
- 2 cups (240 grams) powdered sugar
- 1 container (8 ounces) Cool Whip Topping, thawed
Directions:
Preheat your oven to 350°F (175°C) and grease two cake pans.
In a mixing bowl, combine the spice cake mix, melted and cooled butter, eggs, and water. Beat on high until well combined.
Fold in the shredded carrots, crushed pineapple, 3/4 cup of chopped pecans, and shredded coconut until fully incorporated.
Divide the batter between the two prepared cake pans, gently tapping the pans on the countertop to release any air bubbles.
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Wait until you can comfortably hold your hand on the bottom of the pans before turning the cakes out onto the rack.
Making the Frosting:
In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
Gently fold the Cool Whip topping into the cream cheese mixture, creating a luscious frosting.
Assemble and Frost:
Once the cakes have completely cooled, place one layer onto a tray or cake plate.
Spread a generous layer of frosting over the first cake layer. Place the second cake layer on top and cover the entire cake with frosting, ensuring a beautifully even coat.
Sprinkle the remaining chopped pecans on top of the cake, adding an irresistible crunch and visual appeal.
Notes:
- You can customize the recipe by adding a handful of raisins or a sprinkle of cinnamon for an extra flavor boost.
- For a nut-free version, simply omit the pecans or replace them with your favorite seeds, such as pumpkin or sunflower seeds.
- Ensure the cream cheese is softened for a smooth and creamy frosting. You can leave it at room temperature for about 30 minutes before using it.
- This carrot cake can be stored in the refrigerator for up to 4-5 days, allowing the flavors to meld together even more beautifully over time.
Indulge in the heavenly flavors of our Shortcut Carrot Cake and experience a dessert that will steal your heart. This recipe combines the convenience of a cake mix with the freshness of shredded carrots, pineapple, and pecans, resulting in a moist and irresistible treat. The creamy cream cheese frosting adds a luscious finishing touch, making every bite a moment of pure delight. Whether you’re celebrating a special occasion or simply craving a slice of homemade goodness, this carrot cake is sure to satisfy your sweet tooth and leave you wanting more. Gather your loved ones, create beautiful memories, and savor the joy that comes with sharing this delightful masterpiece. Give it a try, and let the flavors of this Shortcut Carrot Cake transport you to a world of sweetness and happiness.
FAQ
Can I use a different cake mix brand?
Absolutely! While we recommend Betty Crocker’s Super Moist spice cake mix for its exceptional results, you can use any brand of spice cake mix that you prefer.
Can I use canned carrots instead of shredding them fresh?
For the best flavor and texture, we highly recommend using freshly shredded carrots. Canned carrots might affect the moisture and overall taste of the cake.
Can I make this cake ahead of time?
Yes, you can! This carrot cake is a great make-ahead dessert. Simply store it in the refrigerator in an airtight container for up to 4-5 days.
Can I freeze the cake?
Absolutely! You can freeze the cake layers (without frosting) for up to 3 months. Just make sure to wrap them tightly in plastic wrap and place them in a freezer-safe container. Thaw the layers in the refrigerator before frosting and assembling.
Shortcut Carrot Cake
Ingredients
Cake:
- 1 box 18 ounces spice cake mix (such as Betty Crocker's Super Moist)
- 1/2 cup 113 grams melted butter, cooled
- 3 eggs
- 1 cup 240 ml water
- 2 cups 260 grams freshly shredded carrots
- 1 cup 240 grams drained crushed pineapple (8-ounce can)
- 1 cup 115 grams chopped pecans, divided (3/4 for the cake, 1/4 for the top)
- 1/2 cup 40 grams sweetened shredded coconut
Cream Cheese Frosting:
- 2 packages 8 ounces each cream cheese, softened
- 2 cups 240 grams powdered sugar
- 1 container 8 ounces Cool Whip Topping, thawed
Instructions
- Preheat your oven to 350°F (175°C) and grease two cake pans.
- In a mixing bowl, combine the spice cake mix, melted and cooled butter, eggs, and water. Beat on high until well combined.
- Fold in the shredded carrots, crushed pineapple, 3/4 cup of chopped pecans, and shredded coconut until fully incorporated.
- Divide the batter between the two prepared cake pans, gently tapping the pans on the countertop to release any air bubbles.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean, indicating the cakes are done.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a cooling rack. Wait until you can comfortably hold your hand on the bottom of the pans before turning the cakes out onto the rack.
Making the Frosting:
- In a mixing bowl, combine the softened cream cheese and powdered sugar. Beat until smooth and creamy.
- Gently fold the Cool Whip topping into the cream cheese mixture, creating a luscious frosting.
Assemble and Frost:
- Once the cakes have completely cooled, place one layer onto a tray or cake plate.
- Spread a generous layer of frosting over the first cake layer. Place the second cake layer on top and cover the entire cake with frosting, ensuring a beautifully even coat.
- Sprinkle the remaining chopped pecans on top of the cake, adding an irresistible crunch and visual appeal.
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