I LOVE carrot cake! This doctored cake mix version is moist, delicious, and full of flavor.
(*Not recommended for fondant due to the moistness that the pineapple & coconut bring to this recipe.)
Carrot Cake- A Doctored Cake Mix Recipe
- 1 box spice mix
- 1 box white
- Follow box instructions, substituting orange juice for half of the water.
- 1 teaspoon cinnamon
- 3/4 c. shredded coconut
- 2 1/4-2 1/2 cups carrots
- 4 oz. crushed, drained pineapple. (We buy an 8 oz can of crushed pineapple and use about half)
- 1 cup chopped pecans.
- ** Mix cake mixes together according to box instructions. Then add remaining ingredients. Bake at 325 degrees until cakes spring back when touched in the center.
- **This makes a lot of cake batter. You can bake up and freeze any extra layers, tightly wrapped, or you can half the recipe. If you half the recipe, I would use the spice cake mix rather than the white.
Looking for our scratch carrot cake recipe? Find it here!