Cake Mix Carrot Cake
A two-layer carrot cake made from spice cake mix, freshly grated carrots, milk and sour cream, finished with cream cheese frosting.
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Ingredients
- 1 box spice cake mix 13.25 ounces; do not use the ingredients or directions on the box
- 1/2 cup vegetable oil canola oil also works
- 3 eggs large
- 1 cup milk
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup carrots freshly grated
- cream cheese frosting homemade or store-bought
Instructions
- Heat the oven to 350°F. Grease two 8-inch round cake pans and line their bottoms with parchment.
- Put the spice cake mix, oil, eggs, milk, sour cream and vanilla in a large bowl. Mix until combined, then keep mixing for about 2 minutes, stopping once to scrape the sides and bottom of the bowl. Do not prepare the mix according to its package directions.
- Fold in the freshly grated carrots. Divide the batter evenly between the pans.
- Bake for approximately 30–40 minutes, beginning to check at 30 minutes. The centers should spring back lightly, the edges should begin to pull slightly from the pans, and a toothpick inserted in the center should show no wet batter and only a few moist crumbs.
- Cool in the pans for about 10 minutes, then transfer the layers to cooling racks. Let them cool completely before frosting with cream cheese frosting.
Notes
The total time does not include cooling the layers completely before frosting. The nutrition figures are for the cake without the frosting, because the recipe gives no frosting amount.
Nutrition
Serving: 1servingCalories: 297kcalCarbohydrates: 33.9gProtein: 4.1gFat: 16.1gSodium: 324mgFiber: 0.9gSugar: 19g