Carrot Cake from a Yellow Cake Mix
Prep time
Cook time
Total time
This cake is really easy and the only thing that takes effort is grating the carrots.
Recipe type: Dessert
Cuisine: American
Serves: 12
  • 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
  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.
  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.
Recipe by Orgasmic Chef at