I have a confession to make. I’m a sucker for anything nostalgic. And nothing quite pulls me into that warm, fuzzy feeling like a big slice of homemade carrot cake. The kind with layers so moist and fluffy, it’s practically begging to be devoured. But this story isn’t just about any carrot cake. It’s about my quest to recreate the best carrot cake recipe from scratch after a little kitchen mishap.
It all started when I was hosting a last-minute dinner party for my closest friends. I needed a dessert that screamed comfort food but also had that old-fashioned charm. Something that felt like a warm hug. That’s when I remembered Paula Deen’s legendary carrot cake recipe.
I had first stumbled upon her recipe years ago during one of those lazy Sunday afternoons when I was flipping through channels. You know the ones where you’re sipping coffee in your pajamas, with the house smelling like cinnamon and vanilla? Paula’s southern drawl and her knack for creating indulgent, feel-good desserts hooked me instantly. And while I didn’t jot down the recipe back then, I never quite forgot that luscious carrot cake she whipped up with so much love and butter.
So, with a little inspiration from Paula and a dash of my own creativity, I decided to recreate that glorious cake. But here’s the kicker: I wanted to see if I could take a shortcut while keeping all that melt-in-your-mouth goodness intact. Could I pull off the best carrot cake recipe moist and rich while using cake mix boxes? Oh, I was about to find out.
Why You’ll Love This Dish
- It’s Ridiculously Moist: This super moist carrot cake is what dreams are made of. Thanks to the blend of crushed pineapple and oil, every bite is dense, flavorful, and oh-so-soft. It’s like a cozy, sugary pillow for your taste buds.
- Quick and Easy to Make: Unlike traditional recipes that require grating fresh carrots and mixing a million ingredients, this one’s a breeze. We’re talking about a simple carrot cake recipe that’s ready to bake in about 20 minutes. Perfect for those busy weeknights when you need a fabulous dessert, fast.
- A Touch of Nostalgia: If you grew up with classic carrot cake, this recipe will hit you right in the feels. The cinnamon, walnuts, and cream cheese frosting combo? Pure heaven.
- Cake Mix Convenience: Yep, we’re cheating a little by using cake mix boxes, but hear me out. It’s not just about convenience; it’s about enhancing that mix with all the right add-ins to make it taste like you’ve been slaving away in the kitchen all day.
- Versatile and Customizable: Want to add raisins? Go for it. Prefer pecans over walnuts? No problem. This recipe’s a blank canvas waiting for you to add your personal touch.
- Crowd-Pleaser: Whether it’s a family gathering, a holiday feast, or just a cozy dessert night at home, this homemade carrot cake recipe will always be a hit. Trust me, you’ll be fighting over the last slice.
- Incredible Flavor: From the warm spices to the subtle sweetness of carrots and pineapple, this cake packs a punch of flavor. And when topped with creamy, dreamy cream cheese frosting? Perfection.
Ingredients for the Paula Deen’s Carrot Cake Recipe
Cake Ingredients:
- 1 box of spice cake mix (You can also use yellow cake mix and add 2 tsp cinnamon)
- 3 large eggs
- 2/3 cup vegetable oil
- 1/2 cup crushed pineapple (drained)
- 1 cup grated carrots (about 2-3 medium carrots)
- 1/2 cup chopped walnuts (or pecans, if preferred)
- 1/2 cup raisins (optional but adds a nice touch)
Cream Cheese Frosting Ingredients:
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- A pinch of salt
Cooking Equipment:
- Large mixing bowl
- Hand mixer or stand mixer
- 9×13 inch baking dish or two 8-inch round cake pans
- Spatula
- Cooling rack
- Grater (for carrots)
How to Make Paula Deen’s Carrot Cake Dish
Step 1– Prep and Preheat:
Preheat your oven to 350°F (175°C). Grease and flour your baking dish or line with parchment paper for easy removal.
Step 2– Mix the Batter:
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, crushed pineapple, grated carrots, and chopped walnuts. Add raisins if you’re using them.
- Beat with a mixer on medium speed for about 2 minutes until the batter is smooth and well combined.
Step 3– Bake:
- Pour the batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
Step 4– Cool the Cake:
Allow the cake to cool completely on a cooling rack before frosting. This is the hardest part, but worth the wait!
Step 5– Make the Frosting:
- Beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add powdered sugar, vanilla extract, and salt, beating until fluffy.
Step 6– Frost and Decorate:
Spread the frosting over the cooled cake and sprinkle extra chopped walnuts on top if desired. Slice, serve, and enjoy!
Notes
- Pineapple Substitution: If you’re not a fan of pineapple, you can leave it out. But it really helps make the cake super moist, so try to keep it in if you can!
- Raisin Haters Rejoice: Not everyone loves raisins. Feel free to omit them or swap them for dried cranberries.
- Storage Tips: This cake stays moist for days. Just store it in an airtight container in the fridge, and it’ll be delicious for up to a week.
- Freezing Instructions: You can freeze unfrosted cake layers for up to 3 months. Just wrap them tightly in plastic wrap and aluminum foil before freezing.
- Gluten-Free Option: Use a gluten-free spice cake mix and make sure all your other ingredients are gluten-free. It’s just as tasty!
Macronutrients Count Per Serving
Here’s a rough estimate of the macronutrients per serving (based on 12 servings):
- Calories: 420
- Protein: 5g
- Carbohydrates: 52g
- Sugars: 38g
- Fat: 21g
- Saturated Fat: 8g
- Fiber: 2g
Pro Tips for the Recipe
- Don’t Skip the Pineapple: Even if you’re not a huge pineapple fan, trust me on this. The crushed pineapple is the secret weapon that makes this cake ultra-moist without overpowering the flavor. Just make sure you drain it well.
- Freshly Grated Carrots: Yes, it’s a bit of extra work, but the difference is worth it. Pre-shredded carrots are too dry and don’t have the same moisture content.
- Chill Your Frosting: If your frosting feels too runny, pop it in the fridge for about 20 minutes before spreading it on the cake. It’ll firm up beautifully.
- Customize Your Add-Ins: Don’t be afraid to throw in raisins, shredded coconut, or even crushed pecans if you want to mix things up a bit. This recipe is incredibly forgiving.
- Don’t Overbake: Keep an eye on your cake during the last few minutes of baking. You want it to be just set, with a moist crumb when tested with a toothpick.
Let’s Talk Carrot Cake! (Q & A Section)
Q: What should I serve with this carrot cake?
A: This cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream on the side. Fresh fruit like strawberries or pineapple slices can also be a nice, refreshing complement.
Q: Can I make this cake ahead of time?
A: Absolutely! You can make the cake layers a day or two in advance and store them, unfrosted, in the fridge. Just frost it before serving for that perfect creamy finish.
Q: How can I make this recipe even easier?
A: If you’re really pressed for time, you can use pre-shredded carrots. Just know the texture may not be as moist. Also, feel free to use store-bought cream cheese frosting in a pinch.
Q: Can I make this cake gluten-free?
A: Yes! Simply swap out the cake mix with a gluten-free version and double-check all other ingredients are gluten-free as well.
Q: What’s the best way to store leftovers?
A: Store any leftover cake in an airtight container in the fridge for up to a week. You can also freeze individual slices for a month or two.
