Easy Homemade Carrot Cake Mix with brown sugar cream cheese frosting is made easy by using a boxed mix as the base but incorporates secret ingredients I have been using in my carrot cake for years.
If you are a fan of carrot cake, you are going to love Easy Homemade Carrot Cake Mix with brown sugar cream cheese frosting. I guarantee it will be the most moist carrot cake mix you have ever tasted. That’s because you heat milk and sugar, and pour it over the hot cake after it comes out of the oven. Then you frost it with the best cream cheese mixture you have ever had. Because there is brown sugar in the frosting which gives it a maple flavor.
I always buy the shredded carrots in the grocery store when I make this cake. However, I think they are way too big. So I get out my trusty food processor and whirl them a bit. I also buy the small can of crushed pineapple. I use the entire can including the liquid to give it more delicious moisture. There is no measuring of dry ingredients because I use a yellow cake mix as the base. With this mix, you can bake cupcakes or use an oblong pan for baking.
If you are looking for an easy, delicious carrot cake mix, you will not be disappointed with Easy Homemade Carrot Cake Mix with brown sugar cream cheese frosting. Why not serve this as a final course to my Two-tone Lasagna?
For more cooking tips, see Cook’s Country America’s Test Kitchen.
Easy Homemade Carrot Cake Mix:
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If you are a fan of carrot cake, you are going to love Easy Homemade Carrot Cake Mix with brown sugar cream cheese frosting. I guarantee it will be the most moist carrot cake mix you have ever tasted. NOTE: you can also bake this cake in a 9 x 13 pan which would need to be baked about 40 minutes.
- 1 box yellow cake mix
- 2 teaspoons cinnamon
- 1/2 cup vegetable oil
- 3/4 cup milk
- 3 eggs
- 2 cups shredded carrots
- 8 ounce can crushed pineapple
- 1 1/3 cup coconut
- 1 cup chopped pecans or walnuts
- 3/4 cup sugar
- 1/3 cup milk
- 6 ounces cream cheese, softened
- 3 tablespoons butter, softened
- 2/3 cup brown sugar
- 1 teaspoon vanilla
- 3 cups powdered sugar
- pinch salt
Preheat oven to 350 degrees and line muffin tins with paper cupcake liners that have been sprayed with baking spray.
Combine all the cake ingredients and mix on medium speed for 2 minutes.
Fill the paper liners half full with the cake batter and bake for about 20 minutes or until top springs back when touched.
Right before the cupcakes are done, combine the glaze ingredients together in a pan and heat, stirring often, until just beginning to boil.
When the cupcakes come out of the oven, immediately, using a pastry brush, brush some of the glaze over each cupcake.
Cool completely before frosting.
Combine all the frosting ingredients together, mixing well, and frost the cooled cupcakes.