Carrot Cake Recipe - Semi-Homemade Carrot Cake Using A Box Cake Mix - Cake Mix Hacks 🥕🍰

Описание: Hello and Happy Easter my Friends, welcome to my Southern Kitchen!

What is the number 1 cake and dessert for Springtime and Easter? Carrot Cake! So today I am making that but this one is a Semi-Homemade version, I am using a Carrot Cake Mix but doctored up and taste like scratch! Moist, tender, full of warm spices, and other goodies frost with the classic homemade Cream Cheese Frosting; perfect for Easter dinner or anytime in the Spring!

Note: This is updated version of the Semi-Homemade Carrot Cake that I did a 4 years ago on my channel.

Ellen’s Homemade Carrot Cake recipe:    • Carrot Cake Recipe - How To Make Carrot Ca...  


Carrot Cake

1 (15.25-ounce) box carrot cake mix
1 cup cake or all-purpose flour, spooned and leveled
1/2 cup white sugar
1/2 cup packed light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground allspice
1/4 teaspoon table salt
1/2 cup water
4 extra-large eggs, room temperature
2/3 cup canola or vegetable oil
1 teaspoon pure vanilla extract
2 medium carrots, shredded (remove the tops and bottoms and peeled)
1/2 cup raisins
1 cup finely chopped toasted walnuts or pecans
1 (8-ounce) can crushed pineapple with juice


Preheat oven to 350 degrees.

Spray 2 (9-inch) round cake pans with baking spray and flour (Baker’s Joy or PAM Baking) or grease the pans with butter and flour; set aside.

In a medium bowl, add in the cake mix, flour, white sugar, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt; whisk or sift together until well incorporated. Set aside.

In a large bowl using a whisk, an electric hand mixer or stand mixer with paddle attachment, add in the water, oil, eggs, and vanilla extract; mix on medium speed (if using an hand mixer or stand mixer) until well blended. Slowly add in the cake mix mixture into the oil mixture a little at a time and continue mixing on medium speed until everything is well combined (be careful not to over mix). Add and fold in the shredded carrots, raisins, crushed pineapple and the pineapple juice, and toasted walnuts (or pecans). Pour the cake batter evenly into the prepared pans, shake and bang the pans to get rid of the air bubbles. Bake for about 27 to 40 minutes or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven then place them on a cooling rack and let them sit in the pan for about 15 minutes. Remove the cakes out of the pans and allow them to cool completely on a wire rack. Once the cakes are cooled, add one cake layer onto a cake stand; frost the top with the cream cheese frosting. Then add the second cake layer, frost the top and then frost the sides. Garnish with chopped walnuts (or pecans) and shredded carrot peels on top (if desired). Cut them into desired slices, serve and enjoy!


Cream Cheese Frosting

1 (8-ounce) package cream cheese, softened
1/2 cup (1 stick, 8 tablespoons) salted or unsalted butter, softened
1 teaspoon pure vanilla extract
Pinch table salt (if using unsalted butter)
1 (16-ounce box, 1 pound) powdered sugar

In a medium bowl, sift or whisk together the powdered sugar and salt (if using). In a large bowl with hand mixer or stand mixer with paddle attachment, add the cream cheese, butter and vanilla extract; cream on medium speed until fluffy (scrape the bowl occasionally). Next slowly add and mix in the powdered sugar (start the mixer on low then increase the speed to medium) and mix until well combined.


Previous Video - Fresh Cornbread Muffins:    • Fresh Cornbread Muffins - Cornbread Muffin...  


Ellen’s Cake recipes playlist:    • Cakes 🎂🍰  

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