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Cake Mix Carrot Cake

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Rating: 5/5
1 review
1 comment

ready in: 1-2 hrs
serves/makes:   12

recipe id: 113234

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1 package yellow cake mix
2 cups grated carrots
1 can (8 ounce size) crushed pineapple with juice, undrained (optional)
1/2 cup water
3 eggs
1/2 cup vegetable oil
1/2 cup finely chopped pecans, optional
2 teaspoons ground cinnamon
1 tub premade cream cheese frosting or your own homemade frosting


Heat oven to 350 degrees F. Grease and flour 13x9 inch pan.

Combine cake mix, carrots, pineapple with juice, water, eggs, oil, pecans and cinnamon in large mixing bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes.

Pour into prepared pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool in pan.

Spread frosting on cooled cake. Keep refrigerated.

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456 calories, 24 grams fat, 59 grams carbohydrates, 4 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at

REVIEW: 5 star recipe rating
I made this cake exactly as directed and it turned out great! I read the other review and couldn't figure out why they made all those odd changes (butter on top? what?). Make this as written and you won't be disappointed.

Guest at


I modified this recipe: 2 oz pineapple instead of 8oz & only a small amount of the juice, 4 eggs instead of 3, left out the nuts, 3 tsp cinnamon instead of 2, & a sprinkle of nutmeg. I also ... melted butter on top. (Eek!! So not good, but yum.) It went over well with our guests & my husband (not all of my "experiments" do), but not so much with the kids. Surprisingly, you could really taste the pineapple flavor even with the small amount. Putting our homemade cream cheese frosting (cream cheese, powdered sugar, Cool Whip) on it made it YUMMY.

I was a bit disappointed, though -- I could see the carrots in the finished cake, but it wasn't that carrot-y. The batter still smelled like yellow cake mix when it went in, & the cake was a lighter shade of brown than I like it. And my guests couldn't tell it was a carrot cake (what?? all that hand grating for nothing? :) ) I guess I could've put more spice in, but I didn't want to overdo it. Also, buttering the top made for messy cuts (wrong knife? should I have sprayed w/Pam?).

Overall it turned out okay. But if I'm in a pinch & decide to make this again, I think I'll leave out the pineapple & up the spices a bit, maybe even add allspice.

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