I LOVE carrot cake! This doctored cake mix version is moist, delicious, and full of flavor.
If you love working with doctored cake mixes, this Carrot Cake is the way to go. It is simpler than making a carrot cake from scratch (although we have an amazing scratch Carrot Cake linked below), but it’s more involved than just mixing up a cake mix.
We love this doctored cake mix version over simply preparing a boxed Carrot Cake mix because it has so much more flavor from the additional of shredded carrots, pineapple coconut, nuts, and crushed pineapple! Trust us, it’s worth the extra bit of work!
(*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 cake mix
- 1 box white cake mix
- 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 amazing scratch Carrot Cake recipe? Find it here!