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Easy Carrot Cake – and I do mean easy

May 25, 2015 by Maureen 101 Comments

Easy Carrot Cake

Do you like carrot cake?  My mother-in-law loves it and I like it too.

My friend Carol came over recently so I could teach her how to bake a decent cake. She’s struggled with it all her life and after eating a piece of my cake she begged and I said yes.

Easy Carrot Cake

Right on time she showed up wearing an apron that went from her neck to her ankles and I knew she was just right for me. I can make a big mess in the kitchen. She also brought three cake mixes because she thought that was the only way you could make a cake. Cake mixes do make decent cakes but she needed to know how to make one from scratch because it’s really easy.

Easy Carrot Cake

After mixing and stirring and a lot of coffee, she left with a cake she was proud of and the knowledge of how to make one at home but I was left with three cake mixes. She left them as a thank you and I don’t use cake mixes as a rule.

Easy Carrot Cake

When I was in the shower this morning I was trying to think of something I could bake for my MIL’s dessert today and then it came to me. I could use up one of those cake mixes and turn it into something good. I figured I could make a carrot cake out of that mix and I did.

I added grated carrot, a little crushed pineapple, spices, a few sultanas and bingo, it was time to bake. The folks at the nursing home were thrilled with their carrot cake.

Easy Carrot Cake

5.0 from 23 reviews
Carrot Cake from a Yellow Cake Mix
 
Print
Prep time
15 mins
Cook time
40 mins
Total time
55 mins
 
This cake is really easy and the only thing that takes effort is grating the carrots.
Author: Maureen Shaw
Recipe type: Dessert
Cuisine: American
Serves: 12
Ingredients
Cake
  • 1 yellow cake mix (I used Betty Crocker Moist Yellow)
  • 2 cups grated carrots
  • ½ cup water
  • 3 eggs (slightly beaten)
  • ½ cup vegetable oil
  • ¼ cup sultanas or raisins
  • ½ cup crushed pineapple (do not drain) (you can leave this out if you hate pineapple)
  • 1½ teaspoons ground cinnamon
  • 1 pinch ground cloves
  • 1 pinch ground nutmeg
Frosting
  • 1 recipe of Martha Stewarts Cream Cheese Frosting
  • ½ cup chopped pecans
Instructions
Cake
  1. Grease and flour two 8-inch cake pans and preheat the oven to 180C/350F
  2. In the bowl of a stand mixer (or any big bowl if you're using a spoon) add all the ingredients and beat at low speed just until everything is wet, then raise the speed to medium and beat for another 2 minutes.
  3. Divide the batter into the two prepared pans and place in the oven for 35-40 minutes. At the 15 minute mark, I rotated the pans because my oven is small and I have one pan in the back and one in the front. If you have a fancier oven than my Miele with more than one shelf, disregard this.
  4. When a toothpick comes out clean, remove from oven and let stand for 5 minutes.
  5. Run a knife around the edge of the pan and place the layers on a rack to cool while you make the cream cheese frosting.
Frosting
  1. Once you have the frosting made, frost the bottom layer and place the other layer on top and frost the sides and then the top.
  2. Sprinkle with chopped pecans and refrigerate until ready to serve.
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Have you ever made something using a packaged cake mix?  How did it turn out?

Filed Under: Desserts, Recipes Tagged With: carrot cake using a cake mix, easy carrot cake

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Comments

  1. Joanne T Ferguson says

    May 25, 2015 at 3:25 pm

    I LOVE carrot cake and yours looks delicious Maureen! And yes, it doesn’t get any easier than this!
    Wish I could come through the screen and have a slice with my coffee!

    Reply
    • Maureen says

      May 25, 2015 at 7:10 pm

      come on over 🙂

      Reply
      • Kathy says

        February 27, 2018 at 7:35 am

        Do you think it would work to use 2 jars of baby food carrots and NOT add the water (rather than grating carrots) ? I want my cake to be dense and moist so it cuts into neat pieces (for potlucks).

        Reply
        • Maureen says

          March 17, 2018 at 5:04 pm

          I wouldn’t but let me know if you try it.

          Reply
  2. Nancy | Plus Ate Six says

    May 25, 2015 at 9:33 pm

    When I was at Uni I made brownies using a mix and my housemates loved them so much we wrote a letter to the company. This was back in the 80s (ugh…….) when you had to make a bit of an effort to give feedback so we were quite genuine and not looking for a freebie but then when a whole box of different cake mixes was delivered a couple of weeks later we couldn’t believe it.
    Anyhoo…you’ve totally jazzed up the original cake mix and made it infinitely better in the process I bet. I’d be licking the plate clean too.

    Reply
  3. Lorraine @ Not Quite Nigella says

    May 25, 2015 at 10:39 pm

    I’ve never tried a yellow cake mix. Is that like vanilla? It looks great I must say! 😀

    Reply
    • Maureen says

      May 25, 2015 at 10:39 pm

      Yes but it includes the egg yolks that make it yellow – ish. It was pretty good!

      Reply
  4. Krista says

    May 25, 2015 at 10:43 pm

    What a great cake and perfect with cream. 🙂 Bear is a big cream lover. 🙂

    Reply
  5. Trisha says

    May 26, 2015 at 1:15 am

    I too sometimes have gotten food snobby and said “I don’t use cake mixes. I make cakes by hand!” But then sometimes you want an elegant cake fast with little effort and then something like this is perfect. I’d be eating my words (and a couple slices of this cake) after this recipe!

    Reply
  6. Jess @ whatjessicabakednext says

    May 26, 2015 at 1:37 am

    LOVE carrot cake! Looks truly divine, Maureen! Need to give this recipe a try! 😀

    Reply
  7. Lisa says

    May 26, 2015 at 3:19 am

    Carrot cake is my husbands favorite and I never make it for him – Your recipe looks great and I love how easy it is. I’m definitely going to make this soon – maybe for Father’s Day. Thanks Maureen!

    Reply
  8. jo@jocooks.com says

    May 26, 2015 at 4:20 am

    I love carrot cake, it’s one of my favorite cakes. I love that you used a cake mix, makes this so much easier. Looks great Maureen!

    Reply
  9. Carol Preibis says

    May 26, 2015 at 4:58 am

    Hello Maureen,

    Carrot cake is my favorite! This recipe sounds delish (I like the idea of the pineapple).

    Wishing everyone well,
    Carol

    Reply
  10. SallyBR says

    May 26, 2015 at 4:59 am

    Maureen I love carrot cake, but the carrot cake of my dreams is the one I grew up enjoying – my older sister used to make it. I can almost smell it in my memory – the Brazilian type never has a white frosting, it is chocolate but a special kind – not buttercream, it is a thin crust of chocolate and sugar that crumbles as you bite into the cake

    I NEED to find that recipe. Then I need to make it and show it to you…

    me, the anti=cake baker, you see?

    Reply
  11. A_Boleyn says

    May 26, 2015 at 5:56 am

    A friend asked me for a couple of my recipes including carrot cake. I had to admit I’d never EATEN carrot cake let alone MADE it. I’d like to try one day … I have a French vanilla cake mix that I’d like to use, though I’d leave out the pineapple, just because I don’t have a can in the house. Unless you think the pineapple really adds something special to it. 🙂

    I’ve used cake mixes before … cause I usually get tempted by sales and then want to use them up. Though I usually turn out cupcakes, instead of full sized cakes, and dress them up. This mix was destined for a spoonful of blood orange curd and some grated orange zest to make it more ‘home made’.

    Reply
    • Maureen says

      May 26, 2015 at 9:23 am

      I had some leftover crushed pineapple that I used in weekend drinks so I put it in rather than toss it away. 🙂

      Reply
      • A_Boleyn says

        May 26, 2015 at 2:43 pm

        Drinks … that sounds tempting. With the hot weather having finally arrived, it might be the time to plan for some cooling refreshments and the leftovers could go into this cake. 🙂

        Reply
    • linda Kiley says

      August 26, 2018 at 4:22 am

      I make a lazy man carrot cake that taste like homemade. Yellow cake mix, raisins or currants, crushed pecans, allspice, cinnamon, orange zest, 1/2 cup of spiced rum and a can of drained carrots coarsely ground to the batter. Of course all the original ingredients for the cake mix and white cream cheese icing. WOW, what a cake. *****

      Reply
  12. Rachel (Rachel's Kitchen NZ) says

    May 26, 2015 at 6:29 am

    Good on you – Maureen for turning packet cake mix into something really delicious.

    Reply
    • Maureen says

      May 26, 2015 at 9:22 am

      It was delicious, I have to say but when using a packet mix, you never feel truly clever. 🙂

      Reply
  13. Suzy @ The Mediterranean Dish says

    May 26, 2015 at 6:38 am

    You really did mean easy! I can’t remember the last time I made carrot cake! My hubby loves it! Must try your easy version!

    Reply
    • Maureen says

      May 26, 2015 at 9:22 am

      I make carrot cake or hummingbird cake for my mother-in-law who has dementia. She can eat her portion and yours and mine and she’s the size of a pencil. 🙂

      Reply
  14. Nagi@RecipeTinEats says

    May 26, 2015 at 6:52 am

    You’re so clever Maureen, to just figure out how to make carrot cake on the fly using a cake box mix. I could never do that.

    Reply
    • Maureen says

      May 26, 2015 at 9:21 am

      Of course you could, you are so talented in the kitchen. Even with those wee fingers. 🙂

      Reply
  15. celia says

    May 26, 2015 at 6:55 am

    It looks fabulous! Betty Crocker would be proud! 🙂 What are you going to do with the other two boxes? 🙂

    Reply
    • Maureen says

      May 26, 2015 at 9:21 am

      I don’t know. Their use-by date is in 2016 so I have plenty of time to think. 🙂

      Reply
      • Silmi says

        October 8, 2015 at 5:23 pm

        Red velvet or lemon cake maybe? ?

        Reply
        • Maureen says

          October 9, 2015 at 4:55 pm

          It wouldn’t be my choice but if it’s your favorite – give it a try. 🙂

          Reply
      • Ellie says

        September 20, 2016 at 7:42 am

        I’m prepping all the gluten free for a church bake sale. With the need to produce 60 or more cakes, I turned to GF mixes: yellow for the base of a lemon pound cake; yellow for an apple pie cake, white for coconut creme cake. All of these use an appropriate no-cook pudding mix and turned out perfect. BTW, one box makes four or five small tins – perfect for the bake sale. Will gladly use yellow for your carrot cake. Am finding recipes for cookies and bars using cake mixes – so there’s plenty out there. Thanks for this recipe; I’m sure it will be a winner.

        Reply
  16. Norma Chang says

    May 26, 2015 at 9:13 am

    I don’t like to bake and seldom do but you have given me the incentive to try this one. Looks so delicious. How did you figure out how much carrot to add?

    Reply
    • Maureen says

      May 26, 2015 at 9:20 am

      I used the same amount of carrot that I use in my from scratch recipe. I figure the worst that could happen would be a waste of an hour and a few carrots. 🙂

      Reply
  17. Stephanie - The Dessert Spoon says

    May 26, 2015 at 9:52 am

    I love carrot cake. It’s one of my favourites! I haven’t made it with crushed pineapple though. I’ll have to try it.

    I haven’t made a packet cake mix since high school (quite a long time ago!). They have probably improved since then and it’s a great option if you’re short on time.

    Reply
  18. immaculate says

    May 26, 2015 at 9:58 am

    Maureen I do ! Which I can have a piece right now. I have a version that I make … but yours is super easy. Now, who wouldn’t want to try this? YUM!

    Reply
  19. Anna @ shenANNAgans says

    May 26, 2015 at 9:59 am

    Oh yeah…. I love carrot cake, especially the frosting bit, that prob goes for all cake huh?!
    I sometimes use the packet mix for cake (I dont much enjoy baking late into the evening after work) it takes a quarter of the time and perfect to treat my colleagues for weekly morning tea. Totes trying your easy peasy recipe. 🙂

    Reply
  20. Tricia @ Saving room for dessert says

    May 26, 2015 at 10:46 am

    that was so very sweet. I love helping people learn to bake – all it takes is a little confidence! And then you turned a cake mix into this beautiful treat – bravo Maureen!

    Reply
  21. John@Kitchen Riffs says

    May 26, 2015 at 11:59 am

    I don’t knock people for using cake mixes — if that’s the only way they’re comfortable baking, they should go for it. But it’s so easy to bake a cake! Usually. 😉 Anyway, this is great — I love a good carrot cake. Thanks.

    Reply
  22. Tara Noland says

    May 26, 2015 at 12:07 pm

    Yes, I love carrot cake and it is one of my favorites. You don’t see it around that much but I had the most heavenly of carrot cake cupcakes with sinful cream cheese frosting from Harrod’s when I was in London. Your cake looks magnificent and would be perfect right now for dessert.

    Reply
  23. Kate @ Babaganosh.org says

    May 26, 2015 at 12:42 pm

    Ah yes, I love using cake mix as a base and then making a unique delicious cake out of it! I use cake mix as the base for my Caribbean tres leches cake, and for a pumpkin spice cake. I haven’t tried it for carrot cake yet because carrot cake is a great way to get away with whole wheat flour for the cake batter (since there are so many mix-ins!), but it is a good idea because it does make everything so much easier.

    Reply
  24. Bam's Kitchen says

    May 26, 2015 at 4:14 pm

    Maureen you are like the cake doctor , brilliant idea! I love carrot cake but I really don’t like the baking part where you need to measure (you know actually measure with cuts and teaspoons and such) and sift so this cake is perfect. I could eat just the cream cheese frosting and be happy as ever. Wishing you a super day!

    Reply
  25. Hotly Spiced says

    May 26, 2015 at 5:39 pm

    Carol sounds hysterical. I would have loved a picture of her in that apron – it sounds like she got it from the Amish. Your cake looks so good! I love the first image – it’s picture perfect xx

    Reply
  26. Sugar et al. says

    May 26, 2015 at 6:10 pm

    This is cool idea! I’ve used cake mix only twice in my life but this one is different because you are adding in all the beautiful flavours without having to weigh out the dry ingredients. The cake looks gorgeous and I am definitely making this in the near future.

    Reply
  27. Vanny @Nessy Eater says

    May 26, 2015 at 9:20 pm

    I almost licked my monitor! Fantastic recipe and photos Maureen 😀

    Reply
  28. Sarah | Broma Bakery says

    May 26, 2015 at 11:45 pm

    An apron to the ankles! I love it! I need about three of those. This cake looks marvelous. Carrot is my second favorite cake next to chocolate, so I’m drooling over here!

    Reply
    • Maureen says

      May 27, 2015 at 9:09 am

      She’s short. 🙂

      Reply
      • Dawn Mordecai says

        October 20, 2016 at 2:32 am

        I wanted to know if I can use apple sauce in sted of pineapples

        Reply
        • Maureen says

          December 12, 2016 at 1:20 pm

          It’s your recipe, so use whatever you like. I like the pieces of pineapple but thick applesauce would be nice.

          Reply
  29. Tina @ Tina's Chic Corner says

    May 26, 2015 at 11:47 pm

    I love carrot cake but I LOVE it more that this one is easy! Pinned! 🙂

    Reply
  30. Mary Frances says

    May 27, 2015 at 6:06 am

    Yum!! What a delicious looking carrot cake! And with a mix–wow! The pecans on top are a nice touch too 🙂

    Reply
  31. Kathleen | HapaNomNom says

    May 27, 2015 at 6:09 am

    I am not a big sweets person, but i absolutely ADORE carrot cake! I seriously can’t get enough – I keep going back for slice after slice! Great to know that I can know make and enjoy it more quickly! 🙂

    Reply
  32. Denise | Sweet Peas & Saffron says

    May 27, 2015 at 6:18 am

    I love carrot cake! Your version looks wonderful, and I love that you made it a double-decker cake 🙂

    Reply
  33. Marissa | Pinch and Swirl says

    May 27, 2015 at 6:23 am

    I love it! I need an apron from my neck to my ankles – I’m such a messy cook.

    This carrot cake looks so good Maureen. Yummy!

    Reply
  34. Chineka @ Savor The Baking says

    May 27, 2015 at 10:31 am

    You can’t beat a good carrot cake with cream cheese frosting!

    Reply
  35. Laura (Tutti Dolci) says

    May 27, 2015 at 10:35 am

    I adore carrot cake and the easier, the better! Who could resist that luscious frosting? 😉

    Reply
  36. Juliana says

    May 27, 2015 at 11:39 am

    Maureen, this carrot cake looks awesome, and yes, I love when the recipe comes with the word “EASY”…

    Reply
    • Maureen says

      May 27, 2015 at 1:44 pm

      I’m all about easy ?

      Reply
  37. Nicole says

    May 27, 2015 at 2:24 pm

    Carrot Cake is my all time favorite! This looks just perfect.

    Reply
    • Maureen says

      May 28, 2015 at 12:44 am

      Hi Nicole! Lovely to meet you and thanks so much for leaving a comment. 🙂

      Reply
      • Rose says

        April 1, 2018 at 1:30 am

        Can I make it without the pineapples?

        Reply
        • Maureen says

          July 22, 2020 at 2:07 pm

          sure

          Reply
  38. Suzanne says

    May 27, 2015 at 8:30 pm

    That was a smart idea to create something delicious like a carrot cake from a cake mix. They were all the thing about 40 years ago when everyone baked but were looking for an easy way out. They seem to have an artificial taste to them but I haven’t tried one for years and years so maybe they are better now. Your solution was a great way to add flavour.

    Reply
  39. David Crichton says

    May 27, 2015 at 9:03 pm

    My favourite type of cake ever, Maureen. Made even better when it has pineapple in it. Can’t remember the last time I had some. Might make an exception this weekend.

    Reply
  40. Shashi at RunninSrilankan says

    May 28, 2015 at 3:17 am

    WOA what a way to jazz up a cake mix! This carrot cake is so easy! All I have is watermelon to go with my coffee…I wish I had a slice of this cake instead…

    Reply
  41. Eva says

    May 28, 2015 at 7:03 pm

    Yes, I do !! The best ones I even eat it was in London but I’m sure yours it’s very very good ! Looks terrrific 🙂

    Reply
  42. mjskitchen says

    May 29, 2015 at 12:02 pm

    Is that first piece for me? This is one beautiful carrot cake Maureen and I love that it’s so easy. Easy is the only way I bake!

    Reply
  43. Amanda (@lambsearshoney) says

    May 29, 2015 at 12:07 pm

    I cut my baking teeth on packet mixes, so I know their worth – although these days I prefer to bake from scratch, just like you.

    Reply
  44. Ala says

    May 29, 2015 at 5:03 pm

    Such a great idea! I’m also usually a no-cake-mix kind of gal, but if it worked for you, I’m on board. I’m glad you guys had the baking sesh–it sounds like such a great time! <3 spreading the baking love, one friend at a time!

    Reply
  45. Jean | DelightfulRepast.com says

    May 29, 2015 at 11:01 pm

    Maureen, I never use cake mixes either, but I hate waste so would probably do what you did. Turning the mix into carrot cake would solve one of my problems with mixes–the flavor. The carrot and spices would hide the artificial flavor. Which cake did you teach Carol to make? Loved your comment about her long apron (I, too, can make a big mess in the kitchen!).

    Reply
    • Maureen says

      May 30, 2015 at 8:43 am

      She wanted a coconut cake with fluffy icing. 🙂

      Reply
  46. Emma @ Bake Then Eat says

    June 1, 2015 at 9:04 am

    What a great way to use up a boxed cake mix, like you as a rule I don’t use them but recently I have been given a whole load of them and I am struggling to know what to do with them. This is definitely happening to one of them I love carrot cake.

    Reply
  47. Simply Sweet Justice says

    June 1, 2015 at 12:01 pm

    Carrot cake = vegetable serving, just sayin’ 🙂

    Reply
    • Maureen says

      June 2, 2015 at 9:26 am

      You are SO right.

      Reply
  48. Katy | Her Cup of Joy says

    June 1, 2015 at 10:13 pm

    I am not against cake mixes, they are perfect when you are short on time, they also produce fluffy cakes all the time. I usually like “doctoring” my cake mixes 🙂 This look so perfect and simple!!

    Reply
  49. Amira says

    June 2, 2015 at 11:43 am

    I’m so much in carrot cakes… love them so much. I liked the addition of pineapples and raisins and never thought I could make one with packaged cake mix!!!

    Reply
  50. Carrot says

    June 6, 2015 at 8:18 pm

    Thanks for sharing the recipe.
    I do love carrot cake.

    Reply
  51. Dorothy Dunton says

    October 26, 2015 at 12:07 am

    Hi Maureen! I have a BIG weakness for carrot cake! I add toasted pecans. It’s the cake I always make for Easter and my birthday!

    Reply
  52. Victoria says

    January 29, 2016 at 5:28 am

    Can I use this recipe for cupcakes? How long should they bake?

    Reply
    • Maureen says

      February 1, 2016 at 12:18 pm

      Hi Victoria. I’ve never made this into cupcakes but about 20 minutes I would think. Check them at about 18-19 minutes and if they bounce back when touched on top, they’ll be done. If not, bake another few minutes.

      Reply
  53. Bammie Cooper says

    October 24, 2016 at 6:00 am

    I am baking this cakein a bundt pan now. I left out the raisons as my family does not like raisons.

    Reply
    • Terri Miller says

      April 11, 2020 at 7:04 am

      Bammie! I want to do it in a bundt pan! How did it turn out? Did the cooking time take longer?

      Reply
  54. Mary Ann says

    November 18, 2016 at 11:43 pm

    Sounds delish! Funny, as a kid, I bugged my mom for a “box cake”. She always made everything from scratch & I thought it was like being “rich” to make one from a box!

    Reply
  55. Stephanie says

    April 13, 2017 at 12:23 am

    Do you think I could use gluten free King Arthur cake mix?

    Reply
    • Maureen says

      April 13, 2017 at 7:46 am

      Absolutely, it would work just fine.

      Reply
  56. Lynne says

    May 24, 2017 at 10:02 am

    This is my second time in a week to make this. No extras just carrots, coconut milk not water, and two tsp vanilla. I have Anne Byrn’s books and her recipes are gold. I didn’t have a pudding mix so I need more info. Thank you for this recipe.

    Reply
  57. Jennifer says

    December 19, 2017 at 11:26 pm

    Can you make this in a bundt pan?

    Reply
    • Maureen says

      March 17, 2018 at 5:21 pm

      Absolutely you can!

      Reply
  58. Jennifer says

    April 2, 2018 at 7:34 am

    Maureen,
    Can you use a spice cake mix to make your carrot cake?

    Reply
    • Maureen says

      July 22, 2020 at 2:07 pm

      sure

      Reply
  59. Julie says

    May 1, 2018 at 11:58 am

    I have used boxed cake mixes to make cookies! Very easy. My favorite it to use a lemon cake mix for cookies. I add some grated zest to the cookie dough. Just another suggestion to use up cake mixes 🙂

    Reply
  60. Melanie says

    May 15, 2018 at 3:47 am

    I’m making this for the second time now but in cupcake form. Everyone raves about them! Love different cakes made from box mixes. Thank you.

    Reply
  61. Ruth says

    September 1, 2019 at 10:56 pm

    So enjoyed this cake. It is super easy to make and even without frosting absolutely delicious as it is so moist and fluffy. Lightly blended some pineapple chunks as I didn’t have crushed pineapple and used shop bought grated carrot and a Berry Crocker lemon cake mix for the easiest carrot cake ever. Thank you so much!

    Reply
  62. Vicki Ervin says

    April 11, 2020 at 3:13 am

    I have used boxed and used apple sauce and carrots and mashed bananas. Cut the amount of oil and used a cream cheese frosting topped with walnuts.. turn out amazing.

    Reply
  63. Chuckylynn says

    May 13, 2020 at 7:59 am

    I used your recipe but add I/2 cup coconut and used 1/2 cup of chopped dried apricots instead of the sultanas or raisins. And used apricot jam spread
    between the layers then cream cheese frosting on top for the filling and left out the nut meg as daughter is allergic. was delicious! Thanks for the recipe.

    Reply
  64. Amina Advany Maglajlic says

    May 18, 2020 at 2:43 pm

    I made this tonight, it was delicious! I didn’t have sultanas… or enough raisins so I diced some dates and used a mixture of white raisins and dried cranberries, it was fantastic!!!! I’m glad I didn’t have pineapple (sounds like I’m mother hubbard, also didn’t have any cream cheese so I just shook powdered sugar on top) because the cake was more than moist enough without it. It was fantastic, I cannot thank you enough for sharing this delicious recipe

    Reply
  65. Colette Vail says

    January 13, 2021 at 5:57 am

    I made this carrot cake Saturday just as the recipe states. Perfectly moist. Amazing! I will make it again using pineapple. Making it again today with my sister, replacing pineapple with applesauce. I didn’t use cream cheese icing. I used butter cream frosting.

    Mmmmmmmm, mmmmm…

    I look forward to trying more recipes

    Reply
    • Maureen says

      January 13, 2021 at 11:49 am

      Glad you enjoyed it!

      Reply
  66. Toni Perreira says

    January 25, 2022 at 10:15 am

    Made this recipe today and wow I am impressed! It came out so delicious and moist. I don’t use oil so I substituted an equal amount of applesauce plus a small container of yogurt. Cake was delicious! Thank you!

    Reply
  67. Pat says

    April 17, 2022 at 4:12 am

    This cake was a total fail! Mushy, fell apart as I took it out of the pan. Not enough spice. Will not be making this again.

    Reply
    • Maureen says

      May 17, 2022 at 2:25 pm

      I’m so sorry. It worked for quite a few people but if it didn’t work for you, I agree, don’t make it again.

      Reply
  68. Chinese Food says

    May 14, 2022 at 2:53 am

    My first time to make CARROT CAKE and success, thanks a lot!

    Reply
  69. Rachel says

    October 12, 2022 at 9:23 am

    Yum!!! I used pumpkin pie spice and walnuts in the batter (I didn’t have pecans or pineapple on hand) and it turned out great. Thanks for this recipe! And now I’m curious: what kind of cake did you make with your friend?

    Reply
  70. Victoria says

    November 23, 2022 at 2:13 am

    Why do people give recipes 5 stars before even trying it? It’s frustrating. I am looking for honest reviews, not comments saying how good it looks!!! Has anyone actually tried it?

    Reply

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