Quick and Easy Carrot Cake Recipe

How many of you enjoy a good old-fashioned carrot cake? I know I do and it’s one of my favorite type’s of cakes to enjoy. When my daughter makes carrot cake, she makes her’s completely from scratch and it’s good. However, I’ve been using what I call a “cheater” recipe for the past few years and it’s just as good.

By using a boxed yellow cake mix…you’re cutting down on the number of ingredients that you need and you’re saving yourself some time. Often times my local grocery store will put your classic white and/or yellow cake mixes on sale for $1.00 a box and when then do, I stock up. You can “doctor up” those classics and turn them into some yummy desserts.

Anyway, here’s the recipe that I’ve been using. Once done, I like to frost mine with vanilla frosting, but my daughter likes topping her’s off with cream cheese.

Quick and Easy Carrot Cake Recipe

1 box classic yellow cake mix
4 large eggs
1/2 cup vegetable oil
3 cups carrots, finely grated
1 cup nuts, finely chopped (optional)
2 teaspoons ground cinnamon

Preheat the oven to 350 degrees F. Lightly grease a large round cake pan or grease two 8″ round cake pans and make a double layer cake.

In a large mixing bowl combine together the cake mix, large eggs, vegetable oil, grated carrots, finely chopped nuts and the ground cinnamon. Beat with an electric mixer at low-speed until well combined. Pour the carrot cake batter into your prepared pan(s). Bake in your preheated oven for approximately 30-36 minutes or until the center of your cake(s) are done. Let them cool completely before frosting with your favorite frosting recipe.

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