Best Carrot Cake Ever

This Best Carrot Cake Ever recipe is an easy, moist, and flavorful classic layered with cream cheese frosting, perfect for holidays or everyday indulgence.

Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 12 servings

Ingredients

1 box spice cake mix (18 oz) 3 eggs ⅓ cup oil 1⅓ cups water 2 cups shredded carrots 1 can crushed pineapple (8 oz, drained) 1 cup chopped pecans (divided) 2 pkgs cream cheese (8 oz each, softened) 2 cups powdered sugar 1 container Cool Whip (8 oz, thawed)

Instructions

Preheat: Preheat oven to 350°F and grease two 9” round pans.
Mix Batter: Prepare cake mix as per box directions, then stir in carrots, pineapple, and ¾ cup pecans.
Bake: Divide into pans and bake 25–30 minutes until a toothpick comes out clean.
Cool: Allow cakes to cool completely before frosting.
Frost: Beat cream cheese and powdered sugar until smooth, fold in Cool Whip.
Assemble: Frost between layers and on top. Sprinkle remaining pecans.
Chill: Refrigerate at least 1 hour before serving.

Notes

Store refrigerated for up to five days. Freeze slices for up to three months. Best served slightly chilled.

Nutrition

Calories: 410
Fat: 22g
Saturated fat: 8g
Sugar: 36g
Sodium: 220mg
Protein: 5g
Carbohydrates: 45g
Fiber: 2g