Simple Carrot Cake Recipe

• servings: 10 servings
• active time: 15 minutes
• total time: 35 minutes

Ingredients

1 Spice Cake Mix (I used Betty Crocker brand)

1/2 cup butter (salted or unsalted- melted)

4 large eggs

1 cup milk

1/3 cup sour cream

1 teas vanilla

1 cup shredded carrots

1 cup crushed drained pineapple (optional)

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Cream Cheese Frosting (store bought or homemade)

Directions

Preheat oven to 350 degrees.

Do not follow instructions on the cake mix.

Grease two cake pans, a cup cake pan, or 9x11. Or use parchment paper to ensure it doesn't stick.

Combine together spice cake mix, butter, eggs, sour cream, vanilla, and milk until smooth.

Fold in remaining ingredients (except cream cheese frosting) until combined.

Pour into the pans.

Bake according to box directions or until a toothpick comes out clean.

Let it cool in the pan for a few minutes and remove to a cooling rack to cool the remaining time.

Once completely cooled, frost the cake.

Nutrition

• Calories: 441 kcal
• Total Fat: 24 g
• Saturated Fat: 10 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.4 g
• Cholesterol: 97 mg
• Sodium: 462 mg
• Total Carbohydrate: 51 g
• Dietary Fiber: 3 g
• Total Sugars: 30 g
• Protein: 6 g