Carrot Cake with Vanilla Cake Mix

Carrot Cake with Vanilla Cake Mix

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Ingredients + Allergens

Additional Information

No
No
No
Desserts
Gluten-Free, Soy-Free, Nut-Free
Cakes, Cupcakes, Tortes & Frostings
Easter, Spring/Summer
Vanilla Cake Mix, Vanilla Frosting Mix

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

  • 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

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.

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Jessie 04/106/2019 04/17/2019
Could I replace the egg with applesauce and some of the water with maple syrup?
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Margo 08/241/2017 08/30/2017
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?
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Julie 08/231/2017 08/20/2017
Hello! Can I replace oil with melted palm shortening?
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Terri 07/202/2017 07/22/2017
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
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Sewqueen 11/309/2017 11/06/2017
This cake is very good. My family is really enjoying it! Thanks!
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Robin 12/364/2016 12/30/2016
Do I need the additional baking soda if I'm making carrot cake using your vanilla cake mix?
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    • 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.
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Cathy 01/06/2016 01/07/2016
Can I substitute applesauce for oil?
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Rebecca 04/113/2016 04/23/2016
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!
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Crystal 03/84/2016 03/25/2016
Could I use your spice mix to make a Carrot Cake?
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    • 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.
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Becky 08/224/2015 08/13/2015
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!!!!
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    Pamela’s Products, Inc. 1 Carousel Lane, Suite D, Ukiah, CA 95482 Phone: 707-462-6605 Orders Department: 866-764-4605