I absolutely LOVE carrot cake, and this amazing doctored cake mix recipe is ultra moist and bursting with flavor from carrots, coconut, spices, crushed pineapple, and pecans.
Don't let this carrot cake recipe pass you by. It may start from a simple box of spice cake mix, but there are SO many delicious add-ins that it tastes like a scratch recipe- the flavor is fantastic.
How to Make Carrot Cake from a Cake Mix
We love this doctored cake mix version of Carrot Cake more than simply preparing a boxed Carrot Cake mix because it has so much more flavor from the addition of freshly shredded carrots, spices, coconut, pecans, and crushed pineapple. The payoff is worth the extra bit of work!
**You can find our full, printable cake recipe further down in this post. Here is a quick rundown of our steps!
- In the bowl of your mixer combine the dry ingredients (spice cake mix (we used Duncan Hines), all-purpose flour, sugar, salt, cinnamon, and ground ginger) and whisk 30 seconds to throughly combine.
- To this add the eggs, milk, and sour cream and mix on medium speed for one minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix one minute more.
- Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
- Makes approximately 7 cups of batter.
- Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
Frosting for the Carrot Cake
There's nothing like cream cheese frosting with carrot cake- or any spice cake for that matter.
For today's cake, we've used one of our go-to cream cheese frosting recipes which is a simple combination of cream cheese, butter, powdered sugar, and vanilla.
Cream cheese frosting is softer than most and so you will need to refrigerate it now and then if you notice it becoming too soft as you are working. In fact, we often pop our bowl in the refrigerator for several minutes just after making a batch.
If you notice your frosting becoming too soft as you are decorating the cake, simply chill your piping bag, bowl of frosting, or even your cake for a few minutes to firm things up.
**Due to the cream cheese frosting, this carrot cake needs to be refrigerated until within a few hours of serving. If you cannot refrigerate the cake, I would frost with our Classic Vanilla Buttercream- you could even add a touch of cinnamon to the frosting.
Assembling and Decorating the Carrot Cake
Place the first carrot cake layer on your cake base or pedestal. Spread with a layer of cream cheese frosting.
Repeat for the next two cake layers and then apply a thin coat (crumb coat) of frosting.
At this point, I like to chill my cake for about 15 minutes in the freezer to firm things up before adding the final coat of frosting.
We kept things very simple with decorating- I swirled on the frosting with my small offset spatula and added a border of crushed pecans.
We hope that you enjoy this delicious carrot cake recipe. If you give it a try, please leave a comment and photo below- we would love to hear from you!
More Doctored Cake Mix Recipes to Try
We have made lots of delicious doctored cake mix recipes over the years!
If you love working with cake mixes, or simply love a great tasting cake whether it's scratch or starts with a box, here are just a few of many that you don't want to miss!:
Peanut Butter Cake Doctored Cake Mix Recipe
Chocolate Chip Cake- Doctored Mix
Butterscotch Cake- Doctored Cake Mix
Hummingbird Cake- Doctored Cake Mix
Cherry Layer Cake- Doctored Cake Mix
Banana Layer Cake- Doctored Cake Mix
Our Previous Carrot Cake Recipe
* This is a new and improved version of a Carrot Cake Doctored Mix recipe that we had on the site for years.
It is similar in many ways, but the new version only calls for one cake mix rather than two. We think that you will LOVE the new recipe, but if you're in search of the previous one, you can still find it here!
Delicious Variation on this Carrot Cake Recipe
We have a scratch Maple Carrot Cake recipe that we just love- which is much like our favorite scratch carrot cake recipe linked below.
The addition of maple extract to the cake batter (3 teaspoons) plus a maple syrup glaze and maple cream cheese frosting is so delicious and would also work perfectly with this doctored cake mix recipe as well! It's a great option especially for fall celebrations!
Carrot Cake -Doctored Cake Mix Recipe
Nobody would ever believe that this amazing Carrot Cake recipe starts with a box of spice cake mix! The added carrots, coconut, pecans, and crushed pineapple add wonderful flavor!
Ingredients
- Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans
- Do not follow ingredients on the back of the cake mix box, use the ingredients listed below.
- 1 box Spice Cake Mix, sifted (We used Duncan Hines)
- 1 cup (121g) all purpose flour
- 1 cup (200g) granulated sugar
- ½ (3 g) teaspoon salt
- 1 cup (242 g) sour cream
- ½ cup (118 g) milk
- 3 large eggs, room temperature
- 1 teaspoon (3 g) cinnamon
- ½ teaspoon (2 g) ginger
- 1 ¼ cups (112g) Grated Carrots (small pieces)
- ¾ cup (50g) shredded coconut- We used Baker's Angel Flake Sweetened Coconut
- 4oz Crushed Pineapple, drained (You can put it in a strainer and let the excess juice drain out)
- ¾ cup (92g) chopped pecans
For the Cream Cheese Frosting
- 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
- 2 (8oz) packages cream cheese (total weight 452g) I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft. Soften very slightly.
- 2 teaspoons (8 g) vanilla extract
- ½ teaspoon salt (2g) optional - it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
- 6 to 6 ½ cups (690g to 747g) powdered sugar
Instructions
Preheat oven to 325 degrees. Grease and flour three 8 inch cake pans. We also line the bottom of the pans with parchment circles.
For the Carrot Cake Layers
- In the bowl of your mixer combine the dry ingredients (cake mix, flour, sugar, salt, & spices) and whisk 30 seconds to throughly combine.
- To this add the eggs, milk, and sour cream and mix on medium speed for 1 minute ( a bit longer if using a hand held mixer). Scrape the sides and bottom of the bowl and mix 1 minute more.
- Next, fold in the shredded carrots, coconuts, pecans, and drained crushed pineapple.
- Makes approximately 7 cups of batter.
- Pour into prepared pans and bake at 325 degrees. Check at 35 minutes, the cake will be slightly pulled away from the sides of the pan and a toothpick inserted in the center should pull out clean or with only a few moist crumbs attached.
For the Cream Cheese Frosting
- Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
- Cut the cold cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
- Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
- Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
- This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix.
- Will frost a 3 layer 8 or 9 inch cake.
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Looking for a Scratch Version of Carrot Cake?
We also have a delicious Carrot Cake Recipe from scratch! Just like today's semi-homemade version of carrot cake, our scratch version calls for carrots, pineapple, shredded coconut, and pecans as well.
There is such a heavenly combination of flavor and texture in both of these carrot cake recipes!
You can find our homemade Carrot Cake Recipe here: Carrot Cake Recipe from Scratch
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Hi! I dont know if you’ll even see my comment… but I’m wondering if I leave out the coconut - should I increase the carrots by that amount? Like add an extra 3/4 cup carrots? I’m going to sub raisins for the nuts… I’m afraid if I leave too much out the texture will be off.
Thanks!
Hi Emily, I think 3/4's cup finely grated carrots would need to be used to replace lost volume. The coconut does add flavor but I think the cake will still be very good.
Can I use a bundt pan?
Hi Gail, We have not tried baking this recipe in a bundt pan but it should work well for you. I am not sure of the baking time so keep an eye on it. It will be done when a toothpick comes out clean or with just a few crumbs attached. Below is a link to our Carrot Bunt recipe, it is not a cake mix cake.
https://www.mycakeschool.com/blog/carrot-bundt-cake/