Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Cake Mix Carrot Cake
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- #113234
A light carrot cake made with yellow cake mix, shredded carrots, pineapple, and spices and topped with cream cheese frosting
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
1 comment
ingredients
1 package (15-17 ounce size) yellow cake mix
2 cups finely grated carrots
1 can (8 ounce size) crushed pineapple with juice, undrained
1/2 cup water
3 eggs
1/2 cup vegetable oil
2 teaspoons ground cinnamon
1/2 cup finely chopped pecans, optional
1 container (16 ounce size) cream cheese frosting
directions
Preheat the oven to 350 degrees F. Grease and lightly flour a 9x13 baking dish.
In a mixing bowl, combine the cake mix, grated carrots, pineapple along with the juice, water, eggs, oil, and cinnamon. Beat on medium speed with an electric mixer for 2-3 minutes, scraping down the sides as needed.
Stir in the pecans by hand.
Pour the carrot cake batter into the prepared baking dish. Place the dish in the oven and bake at 350 degrees F for 40 minutes or until the cake is done and a toothpick inserted in the center comes out clean.
Remove the cake from the oven and place the dish on a wire rack to cool.
When the cake has cooled completely, spread the cake evenly with the frosting.
Keep the cake refrigerated after it is cooled and frosted.
nutrition data
456 calories, 24 grams fat, 59 grams carbohydrates, 4 grams protein per serving.
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reviews & comments
August 30, 2020
I made it into a Bundt cake. turned out nicely.
July 6, 2020
I made the cake with a spice cake mix and it was great!
June 8, 2020
I've been making carrot cake this way for years. I make it with spice cake mix. Wonderful recipe. Quick and delicious.
June 26, 2013
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.
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.