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Easiest Carrot Cake

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1-1/2 cups pre shredded carrots
1 (8 ounce) can crushed pineapple
1 (15.25 ounce) box spice cake mix
3 large eggs
1/2 cup vegetable oil
3/4 cup chopped walnuts
Cream Cheese Frosting

Easiest Carrot Cake

Easiest Carrot Cake simmers pre shredded carrots in pineapple juice and stirs them into a spice cake mix. Yum.

  • Serves 16
  • Easy

About This Recipe

There are many recipes for carrot cake. In fact, I have the recipe for the Best Carrot Cake in the World. But what if you want carrot cake, but don’t want to go to all the work of grating those tiny carrots and making the cake from scratch? Well, make my Easiest Carrot Cake, of course!

I have seen carrot cake recipes that use baby food carrots, pureed canned carrots, and even thawed frozen carrots. But there’s still nothing like having shreds of actual carrot in your carrot cake. It makes a great texture and adds a note of authenticity, even though you’re using a mix.

But pre shredded carrots you buy at the grocery store are so crunchy! The carrots in a carrot cake should be soft and should almost melt into the cake. Here’s the answer:

Simmer the shredded carrots in some crushed pineapple. Not only does that make the carrot shreds the perfect texture, it adds even more flavor!

And what flavor cake mix should you use? While there are carrot cake mixes, I prefer spice cake. It adds a great depth of flavor and makes the soft shreds of carrot pop.

This recipe has to be topped with cream cheese frosting made from scratch, I’m sorry to say. While canned cream cheese frosting is good (I use it on my Flag Cake), when it’s as prominent as it is in a carrot cake recipe, scratch is the way to go. My Cream Cheese Frosting is super easy: just beat cream cheese, butter, powdered sugar, and vanilla. Yum.

So enjoy this easy recipe and enjoy not hurting your fingers on a grater!

How to make the best Easiest Carrot Cake

  • Make sure that the carrots are tender before you take the pan off the heat. Bite into one. It should yield easily, but still have a bit of resistance. Think al dente pasta.
  • Make sure the cake is completely cool before you frost it. Then enjoy every bite.
  • I prefer a 13-inch by 9-inch cake because it’s easier. But you can make this in two 9-inch round pans. Bake for 35 to 45 minutes, cool, then layer with the frosting.



Preheat the oven to 350°F. Spray a 13-inch by 9-inch pan with nonstick baking spray containing flour and set aside.


Put the carrots into a medium saucepan and add the crushed pineapple, including the juice. Bring to a simmer over medium high heat. Cover the pan, reduce the heat to low and simmer for 4 to 8 minutes, stirring and testing the carrot shreds often, until they are tender. Pour into a large mixing bowl and cool for 10 minutes.


Add the cake mix, eggs, oil, and walnuts and beat at low speed if you're using a mixer, then beat at high speed for two minutes. If you are mixing by hand, beat for 75 strokes after the mixture is blended.


Pour the batter into the prepared pan and bake for 45 to 55 minutes or until the cake springs back when lightly touched with your finger and the cake starts to pull away from the pan. Cool on a wire rack.


Frost with the Cream Cheese Frosting.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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