Carrot Cake with Vanilla Cake Mix

Average Rating 5 from 1 rating

The vanilla flavor from Pamela’s Classic Vanilla Cake Mix is a nice addition to an already delicious cake.

Carrot Cake with Vanilla Cake Mix

Carrot Cake with Vanilla Cake Mix

INGREDIENTS:

  • 1 bag Pamela's Vanilla Cake Mix
  • 3 eggs, large
  • ½ cup oil
  • ⅔ cup water
  • 2 ½ tsp cinnamon
  • 1 tsp baking soda
  • 2 cups grated carrots
  • ½ cup walnuts, finely chopped (Optional)
  • 1 cup crushed, drained pineapple (Optional)
  • Cream Cheese Frosting
  • 1 bag Pamela's Vanilla Frosting Mix
  • 2 tbsp butter or margarine, room temp/not melted
  • 6 ounces cream cheese, room temp
  • 1 tsp water
  • Simple Vanilla Frosting
  • 1 bag Pamela's Vanilla Frosting Mix
  • 6 tbsp butter or margarine, room temp/not melted
  • 6 tbsp water

DIRECTIONS:

Preheat oven to 325°. Beat eggs until thick. Add oil and water and mix well. Add Cake Mix, cinnamon and soda, and mix to incorporate. Add carrots and drained pineapple then beat on medium/low for two minutes. Batter thickens slightly and becomes lighter in color.

Lightly spray, butter or oil all pans, including cupcake papers. If desired, dust pans with rice flour. Cake is baked when it springs back to a light touch, or toothpick comes out almost clean.

See chart for pan size and bake times (below). Toothpick should come out with slight crumbs.

Bake Times

two 8" rounds—32 to 38 min. (approx. 1 ½ " tall layers)

two 9” rounds—24 to 30 min. (approx. 1" tall layers)

one 9" square—36 to 42 min. (approx. 2" tall layer)

one 9 x 13" pan—36 to 46 min. (approx. 1" high sheet cake)

18 to 24 cupcakes (fill ⅔ full)—22 to 26 minutes (regular size)

Frost when cooled with Simple Vanilla or Cream Cheese Frosting (recipes below) made from Pamela’s Vanilla Frosting Mix, or wrap unfrosted cake in plastic wrap to keep moist.

Cream Cheese Frosting

Soften butter or margarine. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 tsp ground cinnamon.

Simple Vanilla Frosting

Yield: 1-3/4 cups frosting for 1 cake.

Soften butter or margarine on medium speed. Add Pamela's Vanilla Frosting Mix and water and blend on medium for 1 to 2 minutes or until smooth. Scrape down bowl during mixing. If frosting is too thick, add additional water one teaspoon as a time.

© Pamela's Products, Inc.

http://www.pamelasproducts.com/carrot-cake-with-vanilla/

12 Reviews or Comments for Carrot Cake with Vanilla Cake Mix

  1. Becky August 13, 2015 at 1:40 pm #

    Oh.My.Gawd!!!! I make this all the time now, it’s my go to for company! I always add more walnuts, but that’s because I love them. I follow the cake recipe exactly…cooking time is always more for me with these mixes for some reason. I make my own cream cheese frosting by whipping 2 blocks of cream cheese, 2 sticks of butter, 2tsp to 1 T of vanilla, a pinch of salt and 4 cups of powdered sugar and as much milk as needed to thin down. YUMMMMMMMMMMM, did I mention I love this mix? Thanks Pamela!!!!

    Recipe Rating: 5
  2. Crystal March 25, 2016 at 2:42 pm #

    Could I use your spice mix to make a Carrot Cake?

    • Pamelas Customer Service March 25, 2016 at 4:56 pm #

      Hi Crystal,
      Pamela came up with something for you!

      INGREDIENTS:
      1 bag Spice Cake Mix
      3 eggs, large
      ½ cup oil
      1 cup water
      1 1/2 tsp cinnamon
      1 tsp baking soda
      3 cups grated carrots ( pat dry)
      ½ cup walnuts, finely chopped (Optional)
      1 cup crushed, drained pineapple (Optional)

      DIRECTIONS: Preheat oven to 350°. Beat eggs, oil and water and mix well. Add Cake Mix, cinnamon and soda, and mix for 30 seconds. Add carrots and drained pineapple then mix to incorporate.

      Lightly spray, butter or oil all pans, including cupcake papers. If desired, dust pans with rice flour. Cake is baked when toothpick comes out almost clean.

      two 8″ rounds—32 to 38 min. (approx. 1 ½ ” tall layers)
      two 9” rounds—24 to 30 min. (approx. 1″ tall layers)
      one 9″ square—36 to 42 min. (approx. 2″ tall layer)
      one 9 x 13″ pan—36 to 46 min. (approx. 1″ high sheet cake)
      18 to 24 cupcakes (fill ⅔ full)—22 to 26 minutes (regular size)

      Frost when cooled with Simple Vanilla or Cream Cheese Frosting made from Pamela’s Vanilla Frosting Mix, or wrap unfrosted cake in plastic wrap to keep moist.

  3. Rebecca April 23, 2016 at 7:16 am #

    I love this recipe. It was my mother’s favorite and I baked it all the time. It tastes great freshly baked or frozen. I used canned frosting and it was still very good. Thank you Pamela’s! So easy and so good!

  4. Cathy July 1, 2016 at 1:40 pm #

    Can I substitute applesauce for oil?

  5. Robin December 30, 2016 at 5:14 pm #

    Do I need the additional baking soda if I’m making carrot cake using your vanilla cake mix?

    • Pamelas Customer Service January 2, 2017 at 11:53 am #

      Hi Robin,
      Yes, that is what the recipe calls for. Let us know if you tried the recipe without it and how it turned out.

  6. Sewqueen June 10, 2017 at 7:31 pm #

    This cake is very good. My family is really enjoying it! Thanks!

  7. Terri July 22, 2017 at 10:25 am #

    I’d like to try this recipe but want to add shredded unsweetened coconut and leave out the pineapple. Do you have any advice how to adapt the recipe. I’m concerned the coconut will make the cake too dry. Thanks in advance.
    Terri

  8. Julie August 20, 2017 at 12:01 pm #

    Hello! Can I replace oil with melted palm shortening?

  9. Margo August 30, 2017 at 9:32 am #

    If I add some shredded coconut to this recipe, would I need to increase the water a tad? Or perhaps include a little of the juice from the pineapple?

    • Pamelas Customer Service August 31, 2017 at 12:19 pm #

      Hi Margo,
      You may want to replace some of the carrot with the coconut so that you don’t change the ratio of dry to wet ingredients.

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