Butter, apple cider, and apple pie spice are used to cook apple chunks before they are mixed with luscious ice cream. Caramel topping is drizzled throughout the frozen dessert in swirls.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 10 |
| Yield: | 1 8-inch layer cake |
Ingredients
- 1 (15.25 ounce) package carrot cake mix
- 1 (8 ounce) can crushed pineapple with juice
- 3 large eggs
- ½ cup water
- ½ cup vegetable oil
- ½ cup finely chopped walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (8-inch) round pans.
- Beat cake mix, pineapple with juice, eggs, water, oil, and nuts in a large bowl with an electric mixer at medium speed until well blended, about 2 minutes. Spread batter into the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Cool completely before frosting.
Nutrition Facts
| Calories | 410 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 98 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 5 g |
| Sodium | 327 mg |
| Sugars | 24 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
I always make a homemade carrot cake for my husband on his birthday. This year we are traveling so opted for the cake mix with additions noted in the recipe and one grated carrot. Well, it tasted more like a spice cake and that’s not our favorite. From now on I will plan ahead and make the homemade recipe. BTW I used the Duncan Hines mix.
This was a pretty good recipe for a boxed cake mix. I did as quite a few others did and added about 3/4 C. grated carrot. I also used walnuts and pecans. I like them both and couldn’t make up my mind so I settled on both…win win! I also tossed in some coconut and baked in 2 9inch round cake pans. For the frosting I used 4oz cream cheese, 4oz mascarpone cheese, 1/3 C. softened butter, 4 C. powdered sugar, crushed pineapple, a few drops of coconut extract and then sprinkled toasted coconut on top. I put the frosting in between the layers and had just enough to frost the whole cake.
THIS RECIPE WAS JUST OK FOR ME,NOT BAD IT TASTED LIKE A BOXED CAKE I DID ADD SOME GRATED CARROTS AND A HANDFUL OF RAISINS.IT BAKED UP FINE BUT VERY CRUMBLY NEXT TIME I WONT BE LAZY AND TRY USING A SHORT CUT ILL JUST BAKE THE CAKE FROM SCRATCH.
Followed recipe and added 1/2 of coconut. Excellent with cream cheese frosting.
Cooked in 13×9 glass baking dish. Though the flavor was decent, it turned out kind of crumbly.
This was excellent! I even used an old mix. I substituted applesauce for all of the oil and lightly frosted with vanilla whipped icing and sprinkled with raisins because I didn’t know if my guests liked them. It was a hit! Next time I will add the raisins to the mix. And there definitely will be a next time!
YUMM, YUMMY, YUMMY! I used this recipe to make cupcakes and it yelded 2 dozen. The only changes I made was to add one grated carrot and only use half the 8oz can of crushed pineappple with all of the juice. I used the Betty Croker cake mix and it came super moist. The batter doesn’t rise that much, so it is ok to fill the cups nearly to the top. Baking time may vary, but I baked it at 350 for 20 minutes.
Carrot Cake IV Haiku: “Four Stars for Cake IV! I used carrot baby food, with yellow box cake.” I had a lonely box of yellow cake mix in the pantry, so I followed this recipe, but added 3 small jars of carrot baby food, as well as a small shake of cinnamon. Topped with a glossy cream cheese frosting recipe from here, and dotted with golden raisins, this turned out to be a terrific Easter dessert, w/ minimal effort. (I think the carrot baby food added an especially moist touch. I also did it in a bundt pan for about 50 min.)
Carrot cake is my boyfriends favorite cake and I made this one for his birthday … everyone at the birthday party loved it.
OK- I made a combination of everyone else’s ideas. First, I took a box of carrot cake mix (61¢ in the clearance bin), added a package of low fat pudding with splenda, 4 eggs,1 tsp of cinnamon, 1/2 C of pineapple juice and 4 “rings” of pineapple chopped up. I mixed it all up and made cupcakes. I wouldn’t call it carrot cake but my husband will be happy to find them in his lunch and they are low fat.
I had never made carrot cake before, so was looking for a highly rated, simple recipe that started with a mix. This was very easy and was also good. I added about 3/4 cup of shredded carrots and a tad more cinnamon to the batter, and pureed the pineapple in my Magic Bullet blender since I only had chunked on hand. I added an extra egg (using 4 in total) since some reviewers mentioned the cake not rising well. My cake turned out fluffy and moist, and pretty tasty. I think next time I will add more carrots, some raisins and even more nuts (as I love them), and will only use 3 eggs as written (even though I’m happy with the texture this time). I topped it with canned cream cheese frosting, but used a VERY thin layer as it was rich enough without it. Great recipe, thx!
Used Pillsbury carrot cake mix. I was surprised and dissaponted that the cakes didn’t rise well.
SOOO Good! I made this in an 11 x 15 pan so I doubled the recipe. Also added 2 cups of carrots. Iced with cream cheese frosting and garnished with crushed walnuts and cinnamon. A keeper.
This is a very good cake; I read the reviews and did not understand why Betty Boo cut the oil down to 1 cup when it only called for 1/2 cup, though.
For a cake that comes out of a box, this is really not too bad. I used walnut oil in place of the vegetable oil. I just feel it needs a little something. I used a BC moist carrot cake mix. I think next time I may add a little bit of spice and some dried fruit.
Very moist. A hit with everyone!
This is my husband’s favorite cake and he really loved it. I took advice from the other reviews and pureed the pineapples. I also shredded a little bit of carrot and added to the batter as suggested in previous reviews. I used a carrot cake mix with pudding. I did not add the walnuts to the batter. I used store bought cream cheese frosting and sprinkled pecans on top.
I made this for a birthday party and it was a huge hit. I also added a 1/2 cup of grated carrots to make it seem a little more “homemade”. My only issue that I had was that it was so moist that it made it almost impossible to do a double layered cake from two 9″ pans. (I’ve never had this problem before) The guests didn’t mind that it started to split down the middle…it was still a huge hit.
I have never made Carrot Cake before and this recipe turned out to be exactly what I was looking for..I didnt change a thing except for cooking it in a 9×13!!
I added raisins and pecans to this recipe. It was quite good.
Very good. Made as described except added a handful of freshly grated carrot and 1/4 cup of raisins. Good flavor. It didn’t rise as much as I expected but the cake mix had been sitting around for a LONG while so that could have been a factor. Thank you.