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deliciously moist carrot cake

(6 ratings)
1lovetocook1x avatar
Recipe by
Cassie *
@1lovetocook1x
Somewhere, PA

I know a lot of folks don't like making scratch cakes...well if you like carrot cake, here's one for you...its super moist, and stays that way too...you need to give this cake a try...Using a yellow cake mix, pudding and I soak the raisins in orange juice the night before, to soften...this is my all time favorite carrot cake...we just love it!! Made this one for a friends Birthday...is she ever gonna be surprised...she love this cake...hope she don't mind me cutting it for a picture!!! LOL! Shared from a dear Friend from Church "Margaret" and tweaked by me... My photos..

(6 ratings)
yield 12 serving(s)
prep time 45 Min
cook time 30 Min
method Bake

Ingredients For deliciously moist carrot cake

  • PREP TIME CAN BE CUT WAY DOWN IF YOU HAVE A FOOD PROCESSOR FOR GRATING THE CARROTS
  • 1 - 16.25 oz
    yellow cake mix
  • 1 - 3.25 box
    instant, french vanilla pudding mix , you could use plain vanilla
  • 2 1/2 tsp
    cinnamon
  • 1/2 c
    vegetable oil
  • 4
    eggs
  • 1 c
    raisins
  • enough
    orange juice to soak raisins - i do this the night before making...a few hours would work ( this step is totally optional)
  • 2/3 c
    orange juice
  • 3 c
    grated carrots
  • 1/2 c
    chopped, walnuts
  • FROSTING
  • 1 - 8 oz
    cream cheese, softened
  • 1/2 c
    unsalted butter, softened
  • 3 - 31/2 c
    confectioners' sugar
  • 3 - 4 Tbsp
    orange juice, or to spreading consistency
  • 1/2 tsp
    orange extract, optional

How To Make deliciously moist carrot cake

  • 1
    I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer. Preheat oven to 350 degree F. Grease and flour 2 - 9 inch cake pans. Set aside.
  • 2
    In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
  • 3
    Whisk the eggs, orange juice and oil in a separate bowl. Now, pour this into the dry ingredients and mix well. It will be a thick batter.
  • 4
    Stir in raisins, walnuts and shredded carrots. Stir until well combined.
  • 5
    Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles. Bake for 25 - 30 minutes, or until pick comes out clean.
  • 6
    Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
  • 7
    Frosting: In a large bowl, beat the cream cheese with the butter until fluffy.
  • 8
    Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable. Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
  • 9
    Spread frosting on the bottom cake layer. Then spread on top and sides. I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
  • 10
    Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly. Enjoy!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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