Easy Carrot Cake

4.78 from 9 votes

Shortcut Easy Carrot Cake is made with a box of carrot cake mix and covered with a cream cheese frosting. This carrot cake is super easy to make and every bit as delicious as homemade.

Prep Time15

Cook Time30

Course: Dessert

Servings:

Equipment

Ingredients

1 (15.25-ounce) box carrot cake mix
½ cup water
½ cup vegetable oil
4 large eggs
1 (8-ounce) can crushed pineapple in juice undrained
½ cup chopped pecans
½ cup shredded coconut

Cream Cheese Frosting

12 ounces cream cheese softened
12 tablespoons butter sofened
5 to 6 cups confectioner's sugar
1½ teaspoons vanilla extract
1 cup chopped pecans toasted

Instructions

Preheat oven to 350 degrees and spray 2 9-inch cake pans with baking spray with flour.
Place cake mix, water, vegetable oil, eggs, and crushed pineapple in a large bowl and beat with an electric mixer until well combined.
Stir in coconut and pecans and pour batter evenly into the two cake pans.
Bake for 28 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Cool cakes in pans for 10 minutes and then remove to wire rack to cool completely.
Beat cream cheese and butter with and electric mixer until combined.
Add the confectioner's sugar and vanilla and beat until smooth.
Spread frosting on top of 1 cake layer. Top with the second cake layer and cover the top and sides with frosting.
Press chopped pecans around the top edge of the cake.

Notes

I use salted butter for the frosting.

Nutrition