betty crocker carrot cake recipe

Written BySheba G Updated On
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The Best betty crocker carrot cake recipe

I have been making this Betty Crocker carrot cake recipe for years and it never fails to impress. My kids love the moist texture and the cream cheese frosting is always a hit. It is a perfect recipe for spring gatherings or Easter dinner but honestly we enjoy it year round. Carrots add natural sweetness and moisture so you get a tender crumb without too much oil. Plus you get a serving of veggies in every slice which makes me feel a little better about dessert.

Betty Crocker Carrot Cake

4.5 from 1674 votes

A classic moist and spiced carrot cake made easy with a Betty Crocker mix. Topped with a rich cream cheese frosting this cake is perfect for any celebration or family dessert.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

1 box Betty Crocker Super Moist Carrot Cake Mix
1 cup water
1/2 cup vegetable oil
3 large eggs
1 cup shredded carrots
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

1 package (8 oz) cream cheese, softened
1/2 cup butter, softened
1 teaspoon vanilla
4 cups powdered sugar

👨‍🍳Directions

1Heat oven to 350°F. Grease bottom and sides of 9×13 inch pan with shortening or spray with cooking spray.
2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
3Stir in shredded carrots and walnuts. Pour into pan.
4Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour.
5In medium bowl, beat cream cheese, butter and vanilla with electric mixer on medium speed until smooth. Gradually beat in powdered sugar on low speed until smooth and spreadable.
6Spread frosting over cooled cake. Store covered in refrigerator.

🔧Equipment

9×13 inch baking pan
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 55mg🧂Sodium: 380mg🌾Total Carbs: 52g🥦Dietary Fiber: 1g🍬Sugars: 38g🥩Protein: 4g

📝Notes

For a nut free version simply omit the walnuts. You can also add 1/2 cup raisins or crushed pineapple for extra moisture and flavor.

Watch Video Of How Betty Crocker Carrot Cake Works

This Betty Crocker carrot cake recipe is always a good idea for any occasion. It is simple to put together and the homemade frosting makes it feel special. My family asks for it every birthday and holiday gathering and it never lasts long.

❓ Frequently Asked Questions About Betty Crocker Carrot Cake

1. Can I use a different size pan for this cake?

Yes you can use two 8 inch round pans for a layer cake. Just adjust the baking time to 25 to 30 minutes. Check for doneness with a toothpick.

2. How should I store leftover carrot cake?

Store the frosted cake covered in the refrigerator for up to 5 days. Let it sit at room temperature for 15 minutes before serving for best texture.

3. Can I make this cake ahead of time?

Absolutely. Bake the cake layers and cool them completely. Wrap tightly in plastic wrap and refrigerate for up to 2 days or freeze for up to 3 months. Frost when ready to serve.

4. Can I add other mix ins to the batter?

Sure. You can stir in 1/2 cup of raisins, shredded coconut, or drained crushed pineapple along with the carrots. This adds extra flavor and moisture.

5. Why did my cream cheese frosting turn out runny?

Runny frosting usually means the cream cheese or butter was too soft. Make sure they are just softened to room temperature not melted. Also beat in the powdered sugar gradually.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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