5-Ingredient Carrot Cake
This 5-ingredient carrot cake is made by adding finely shredded carrots, eggs, and oil to spice cake mix and icing with cream cheese frosting. It's moist, delicious, and easy to make. Toasted walnuts are optional, but add a nice crunch.
Ingredients
Method
- Preheat the oven to to 350 degrees F (175 degrees C). Grease bottoms of 2 8-inch round cake pans. Line bottoms of pans with parchment paper. Grease and flour pans.
- Use the small hole side of a box grater to finely shred carrots. You should have about 1 1/3 cups finely shredded carrots.
- Combine cake mix and carrots in a medium bowl. Add 1 cup water, eggs, and oil. Beat with a hand mixer on medium speed until smooth and well combined, about 2 minutes. Divide batter among prepared pans.
- Bake until a wooden toothpick inserted in the center of the cakes comes out clean, 26 to 30 minutes.
- Cool cakes in pans on a wire rack for 10 minutes. Loosen edges and turn out onto racks; remove parchment paper and cool completely, about 50 minutes.
- Place one cake layer on a serving plate and spread 1/2 cup frosting evenly over top. Top with remaining layer and frost top and sides.
- Garnish sides of cake with walnuts, if desired.
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