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Ultimate Carrot Cake

Betty Crocker's Ultimate Cake Mix Cookbook shares a recipe! Here’s home-baked carrot cake without the hassle of shredding carrots. Yum!

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( 115 Ratings)

115 Ratings

5 Stars 61%

4 Stars 20%

3 Stars 10%

2 Stars

1 Stars

Member Reviews ( 31 )

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Prep Time 25 min
Total Time 2 hr 45 min
Servings 16

Ingredients

Cake

1: box Betty Crocker® SuperMoist® carrot cake mix

1/2: cup orange juice or water

1/2: cup vegetable oil

1: can (8 oz) crushed pineapple in juice, undrained

1: teaspoon orange peel

1: teaspoon vanilla

4: eggs

1/2: cup chopped nuts

1/2: cup coconut

1/2: cup chopped raisins

Frosting

1: to 2 teaspoons orange peel, if desired

1: container (1 lb) Betty Crocker® Rich & Creamy cream cheese frosting

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Directions

1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
2 Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
3 Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.

EXPERT TIPS

Expert Tips

To cut cake easily, use a thin nonserrated knife.

You can add 3/4 cup finely shredded carrots, if desired.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 170),

% Daily Value

Total Fat: 19g; 19%
(Saturated Fat 4 1/2g, 4 1/2% Trans Fat 1 1/2g 1 1/2% ),
Cholesterol: 55mg; 55%;
Sodium: 270mg; 270%;
Total Carbohydrate: 49g; 49%
(Dietary Fiber 0g 0% Sugars 34g 34% ),
Protein: 3g; 3%

% Daily Value*:

Vitamin A: 0%;
Vitamin C: 4%;
Calcium: 6%;
Iron: 4%;

Exchanges:

1 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 31 Reviews View All

Posted 4/6/2013 7:46:10 PM REPORT ABUSE JRocandJordysMom said:

Rating:

I made this cake in a 9x13 pan. I omitted the OJ, orange peel, and coconut. I increased the water to 1 cup, and used 3 eggs. I added 3/4 cup of grated carrots as suggested. It was very moist. It did not taste like a box cake. I made my own cream cheese frosting: 4 oz. light cream cheese, 2 tbsp. margarine, 1 tsp. vanilla, and 1 cup confectioner's sugar. It was not overly sweet. It definitely is the ultimate carrot cake!

This reply was: Helpful Inspiring

Posted 3/6/2012 6:48:08 AM REPORT ABUSE PartyJym said:

Rating:

Hardly qualifies as Ultimate.. This was good but lacked the punch of a real carrot cake. Store bought was still better !

This reply was: Helpful Inspiring

Posted 3/14/2011 8:27:32 PM REPORT ABUSE meg1952 said:

Rating:

I've made this recipe many times, but forgot some ingredients. Like the addition of the orange juice and orange peel. My daughter's birthday is March 17th and we are celebrating with a Corned Beef Dinner and this cake is her favorite. I know how to bake from scratch, but sure do appreciate cutting corners occassionally.

This reply was: Helpful Inspiring