Ultimate Carrot Cake




Introduction: Ultimate Carrot Cake

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This is a moistened very flavorful carrot cake, with a creamy lemon frosting, this carrot cake recipe is perfect classic favorite for a crowd and you might not have any leftovers to bring home!!! I created this carrot cake with the a little help from a box cake mix.

Step 1: Ingredients

21.41 oz. box Duncan Hines Decadent Classic Cake, Cake Mix (Don’t use the dried Carrots & Raisins pkg. inside the box)

1 tsp. cinnamon

4 large eggs, (I remove the chalaza of each yolk)

1 cup finely shredded carrots

8 oz. can Crushed Pineapple, drained, reserving liquid

1 cup Golden raisins

½ to 1 cup chopped pecans, toasted, reserve some for topping

1 ¼ cups liquid, reserved pineapple liquid and water combined to equal 1 1/4 cups liquid (Sometimes instead of water, I replace it with either milk, pineapple juice, or natural apple juice).

4 oz. melted unsalted butter

3/4 cup unsweetened coconut (this time I didn't put none in, as the store didn't have any in stock)

Step 2: The Medium Mixer Bowl

* In a medium bowl, combine the carrots, nuts raisins and crushed pineapple, mix to blend together.

Step 3: The Mixing Bowl

* In a larger mixing bowl, combine cake mix (Do NOT using the dried raisins & carrots), and cinnamon, mixing to evenly combine.

Step 4:

* Add, folding in carrots, pineapple and chopped nuts until well blended.

Step 5:

To the mixing bowl, add melted butter, eggs and water mixture to the mixing bowl. With mixer on medium speed, mix until well incorporated and creamy, about 2 minutes.

Step 6: The Oven

Preheat oven temperature 350ºF.

Step 7: Prepare Pan

Butter and flour bottom and sides of a 13X9X2-inch cake pan.

Step 8:

Bake 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Then remove from pan, and cool completely.

Step 9: Lemon Frosting


1 1/2 pounds confectioners’ sugar

12 ouncescream cheese, room temperature

1/2 tsp. vanilla extract

1/2 cup unsalted butter, room temperature

2 tsps. Fresh lemon peel

2 tbsps. Fresh lemon juice


* Add all ingredients to a mixing bowl.

* Beat at second speed until thoroughly blended and creamy. If too thick, add 1 tbsp. milk at a time, if too thin, add tbsp. confectioners’ sugar at a time.

* Refrigerated until your ready to frost the completely cooled cake. Frost cake using an offset spatula

Step 10:

Frost the cake using an offset spatula. Top with remaining toasted pecans. I hope you enjoy this cake!!!!

Step 11: ​October Is Breast Cancer Awareness Month

October is Breast Cancer Awareness Month, which is an annual campaign to increase awareness of the disease.
There are many ways to participate in a event, with a growing number of events and fundraisers working to raise awareness of the disease from bake sales to running ... whatever way you choose, you know that the kindness of your efforts will benefit a vital and worthy cause.

Step 12: Fundraiser

Hi Cyann,

I wanted to touch base with you about the bake sale we are having. We are doing it for Breast Cancer Awareness month so we are going to donate some of the proceeds. If you wanted to participate, you can bake whatever you like and sell it and we can give you half of the profits then the other half would go to breast cancer research. We cannot guarantee how much you would sell but if you would like to participate we would love to have you! Let me know what you would like to do.

I baked and packaged Ultimate Carrot Cake, Dark Chocolate Fudge Cake, Chocolate Chip Cookies, and Maple Oatmeal Cookies for the event!

Step 13:

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    Question 3 years ago on Step 1

    Can you replace the butter with oil?


    6 years ago

    I made one similar to this when the Duncan Hines carrot cake mix first came out. I used 1/2 the dry mix (threw away the dehydrated carrots and raisins) and made a 2 layer 4-inch cake for a personal birthday cake, Only difference was added a little nutmeg and used applesauce instead of water. Its good to start out with the cake mix and doctor it up.


    Reply 6 years ago

    Are you an avid baker? During relocating to another state from VA, I had to put everything I owned into storage while looking for a place to live. I had scheduled wireless payments. Three months upon relocating. I was with a friend at a local dairy trying to buy milk with my credit card and it kept getting denied. I knew I had money in my account so I thought the store machine was having issues.

    Bottom line, credit card was hacked, bank froze account, and storage instead of contacting me through email, the storage place auctioned off EVERYTHING I owned... from my clothes, computer, jewelry, pictures, rare collectables and all my family recipes and my collections of label clippings to entirely all photos of family and friends.

    For over 6 months I’ve been spending literally hours search for the Libby’s Pumpkin Bread recipe. On line no luck, I come across receive people’s personal version of Libby’s pumpkin bread.
    The recipe is NOT on verybestbaking.com, or cooks.com, just newer versions. What I’m hoping to find is the Libby’s Pumpkin Bread recipe that appeared on the INSIDE label of LIBBY’S 100% Pure Pumpkin. I’m looking for the pumpkin bread recipe that appeared on the INSIDE label of LIBBY’S 100% Pure Pumpkin, between the 1987-97.

    If anybody can me, PLEASE send a copy, I THANK YOU SO MUCH, GOD BLESS!!!!


    Reply 6 years ago

    Would this recipe be the one you are looking for?


    Libby’s Pumpkin Nut Bread recipe

    2 c. flour, sifted
    2 tsp. baking powder
    1/2 tsp. soda
    1 tsp. salt
    1 tsp. cinnamon
    1/2 tsp. nutmeg
    1 c. pumpkin
    1 c. sugar
    1/2 c. milk
    2 eggs
    1/4 c. soft butter
    1 cup chopped walnuts or pecans


    Preheat oven to 350 degrees F. Sift together first 6 ingredients. Combine pumpkin, sugar, milk and eggs in mixing bowl and beat. Add dry ingredients and soft butter. Beat until well-mixed then add nuts. Bake in well greased loaf pan for 65 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan.

    Makes 1 loaf


    Reply 6 years ago

    This isn't it, the one from 1980-1990's had cinnamon, allspice, and nutmeg. Sadly when they stopped publishing the recipe, they started selling the Libby's Pumpkin Bread Kit


    7 years ago

    Wow, the bake sale was lucky to have your additions. They all look amazing!


    Reply 7 years ago

    Thank you, last evening, the manager stopped me in the hall. I asked her if she tried anything I baked, and She said everything of mine was great, especially my maple cookies. She said people were coming back 2-3 times to buy them, sold out in 2 hrs. Manager said she'd even pay me to make them for her!


    7 years ago

    Hands down the best carrot cake ever! I actually sat and watched her make this step by step. It's moist, sweet, and the icing has just a touch of tang! You can't just eat one piece. Great with milk, or a cup of coffee as desert. Professional taste ans results, with all the homemade goodness!


    Reply 7 years ago

    I'm so glad you like the cake, I felt bad that you drove all the way here for the bake sale, and the office closed EARLIER then normal! So, I decided to bake one for YOU!


    Reply 7 years ago

    Super moist and honestly scrumptiously delicious!!!!