This post may contain affiliate links.

This easy carrot cake is made from cake mix but you wouldn’t believe it! Start with a yellow cake mix and add all the delicious flavor and texture of carrot cake with the easiest prep you can imagine in less than 15 minutes. The recipe even uses a can of frosting that is “doctored up” for extra rich and creamy flavor. It’s a homemade-ish cake recipe that everyone will love!

Slice of carrot cake in baking pan topped with cream cheese frosting and orange and green sprinkles.

Why You Will Love This easy Carrot Cake REcipe:
Ingredient Notes:
Recipe Variations:
Step-By-Step-Instructions:
Recipe Tips
Storage:
Other spring desserts
Easy Carrot Cake Made with Cake Mix Recipe
Shop This Post

Baking is not my forte, and I will be the first to admit it. I feel like I mess up a lot when baking from scratch so after working on these easy vanilla cupcakes recipe and doctoring up a yellow cake mix to make a bakery like flavor, I was excited to try other flavors.

This simple carrot cake made from cake mix is a way to make a boxed mix taste a bit more like homemade while also scooping out some extra time to spend with family and doing the things you love.

If you prefer baking from scratch, that is ok too!

Try these other favorite carrot cake inspired spring recipes: Carrot Cake Baked Donuts, Carrot Cake Overnight Oats, Carrot Cake Energy Bites. And if you want a homemade cake recipe, this Champagne Lemon Bundt Cake Recipe is one of my favorites!

Why You Will Love This easy Carrot Cake REcipe:

The prep is so simple. Stir all the ingredients together, no need to use an electric mixer, just a bowl and a spoon! This one is such a simple dessert recipe and that is the beauty of the recipe!
Extra moist and delicious. The addition of the sour cream, whole milk and pineapple up the level of moisture to the cake, as well as the carrots. This is not your average cake mix cake that is for sure!
Easy to vary and make it your favorite. Everyone has their own idea of what a carrot cake should or should not have in it. Some love raisins, some don’t. Some prefer walnuts over pecans. Spices vary as well. You can even use a gluten free cake mix. Lots of ways to really make this carrot cake recipe the way you love!
A great way to get a homemade feel without all the extra time and effort. Some people love to bake from scratch, and that is great. But that is not everyone’s way to go. Maybe using a yellow cake mix and tossing some add ins is your way of doing things and avoiding just grabbing an overpriced cake from the store. Or maybe the kids want to help, and this makes that possible. There is no shame in using a shortcut!

Ingredient Notes:

See full recipe list with measurements below in recipe card.

Yellow cake mix, carrots, pecans, milk, oil and other ingredients on surface.

I know there is already a carrot cake box mix or even a spice cake mix you can use, but I never like the flavor. I used a yellow cake mix for a lighter flavor that I can then add warm spices that I love from a carrot cake recipe.
You can make your own cream cheese frosting, but I created this recipe to be super simple and basically a glow up of a boxed cake, so whipping the can of frosting with some softened cream cheese is a game changer!
I also add brown sugar to the cream cheese frosting but forgot to add it to this photo!

Recipe Variations:

coconut: carrot cake add ins vary by person–use what you love! I didn’t put any coconut in this recipe, but some sweetened shredded coconut can be added. You can also sprinkle coconut over the frosted cake.
add raisins: I love raisins in mine but my husband is not a fan. Left them out of this recipe, but feel free to add them!
orange zest: I often add a teaspoon of orange zest when making this recipe to give it a more refreshing, vibrant flavor. Keeping it as an optional ingredient though!
vary spices: you can add some all spice or ginger to the cake batter to round out the spices a bit more and give the cake extra layers of flavor
make your own cream cheese frosting: if you want to make some cream cheese frosting, feel free to do that!

Step-By-Step-Instructions:

Cake mix, milk, eggs, oil and other ingredients in glass bowl before mixing.

Step 1: Add the cake mix, eggs, milk, oil, sour cream, cinnamon and nutmeg to a large bowl.

Carrot cake batter mixture in bowl with spoon before adding carrots.

Step 2: Stir the ingredients vigorously for about 2 minutes. You could opt to use an electric hand mixer if desired.

Shredded carrots, pecans and pineapple in bowl of cake batter before stirring.

Step 3: Add the pineapple (with the pineapple juice), shredded carrots and pecans or other add ins to the bowl.

Carrot cake batter mixture made from cake mix in bowl with spoon.

Step 4: Gently fold in the added ingredients.

Carrot cake batter in greased glass pan.

Step 5: Transfer the mixture to a well greased 9×13 inch baking pan (glass will take longer to bake, light colored metal will likely brown more evenly and bake more quickly). If you prefer to use different size or shaped pans, follow package directions for bake times.

Carrot cake baked in pan on cooling rack.

Step 6: Bake the carrot cake for 27-32 minutes or until a toothpick comes up mostly clean from the middle. Cool on a cooling rack completely before icing.

Cream cheese frosting whipped with cream cheese in glass bowl.

Step 5: Once the cake cools, in a medium bowl, combine the entire container of cream cheese frosting along with brown sugar and softened cream cheese. Use an electric mixer to beat until smooth and creamy. I will sometimes add a splash of vanilla extract to the frosting as well.

Step 6: Spread frosting over cake and chill until ready to serve or dig right in! We love to add green and orange sprinkles over top and also some shredded coconut at times.

Recipe Tips

You can make this cake a layer cake if desired. Follow the cake box baking instructions to vary the shape of your cake or pan size. As long as you don’t over bake it as with any cake, you should be good to go! Make sure the cake is fully cooled before frosting.
Don’t use the store bought shredded carrots. You want to use a box grater to shred the carrots for moist, thin carrot shreds. The shredded carrots you find ready to go at the store are dry and much thicker and won’t work well in this recipe.
The type of pan used can vary the bake time and end result. Different materials hold heat differently. I used a glass pan when making the cake mix carrot cake recipe for photos, and it did ok cooking evenly, but a light colored metal pan tends to be more consistent in baking cakes. The glass pan will require a longer bake time–it took almost 32 minutes in the glass versus several minutes less in metal. Just be aware that the pan can vary bake time and evenness in baking!

Slice of carrot cake made from cake mix on plate with fork and cinnamon sticks.

Storage:

The baked, unfrosted cake can be stored at room temperature, but once the carrot cake is frosted with the cream cheese frosting, you will want to refrigerate it. You can seal the cake in an airtight container for up to 5 days.

This cake will freeze best unfrosted, but can be you can still pop it in the freezer after frosting as well. Make sure the cake is completely cooled. Wrap unfrosted cake in plastic wrap and then foil for best results. Freeze for up to 3 months.