Carrot Cake Mix Recipe
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This easy mix is something new you can add to your pantry to have a delicious dessert any time you like! Carrot Cake Mix is sure to become your next pantry staple.
I’m a little ashamed to admit that this is one of those recipes that has been in my “to-post” pile for at least a year. I’m not sure why I never got around to getting it posted, it’s so good!
Well, better late than never, right?!
Ingredients in Carrot Cake Mix
This mix is great because you only need basic ingredients to make it! You’ll need:
- Brown Sugar
- Cinnamon
- Nutmeg
- Ginger
- Salt
- All Purpose Flour
- Baking Powder
- Baking Soda
How to Make Carrot Cake Mix and Carrot Cake with Your Mix
Combine all the dry ingredients and store in a jar. I would recommend a half-gallon size jar for this recipe, as it contains a little more than will fit in a quart jar. I put mine in an old pickle jar from Costco.
Once you are ready to make your mix, start by grating the carrots in a large mixing bowl. All ingredients and amounts for making the cake can be found in the recipe card below.
Combine the rest of the wet ingredients with the carrot in the bowl (eggs, oil, milk) before adding in the mix from the jar.
Bake the carrot cake according to the instructions. Let it cool completely before making and adding the frosting.
Whip up some cream cheese frosting to top the cake with. You can use your favorite recipe or use my Cream Cheese Frosting Recipe here.
Frost your cooled cake!
Enjoy a nice big slice of carrot cake with your family! This Carrot Cake Mix recipe really does make it so easy to whip up this tasty cake.
Need to print the recipe? Grab the recipe from the card below to place in your recipe binder!
Carrot Cake Mix Recipe
Make a delicious carrot cake mix that you can store in your pantry and then make the tasty carrot cake whenever you want!
Ingredients
Carrot Cake Mix Ingredients
- 1 1/2 cups brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon dried ginger
- 1 teaspoon salt
- 2 1/2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
Carrot Cake Ingredients
- 1 jar carrot cake mix
- 3 large carrots shredded
- 1/2 cup milk
- 1 cup vegetable oil
- 4 large eggs
Instructions
Carrot Cake Mix
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Combine all the dry ingredients into a jar. Shake the jar or mix well so that all is distributed evenly.
Carrot Cake Instructions
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Shred the carrots finely.
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Add carrots, milk, oil, and eggs to a large bowl and mix well.
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Add in the full jar of carrot cake mix and mix well.
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Pour the batter into a greased 9×13 baking pan.
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Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.
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Cool completely before frosting.
Want to get some printable labels to go on your jars of Carrot Cake Mix? These make them perfect to not have to look up the recipe every time and to give them as gifts! Just enter your email below and I’ll send you the free printable labels.
I hope you enjoy making and using this recipe!
Made this recipe and loved it? Be sure to leave a star rating on the recipe card above, and don’t forget to share with your friends on Pinterest, Instagram, Facebook, Twitter (X), and through Email using the sharing buttons below.
Merissa Alink
Merissa has been blogging about and living the simple and frugal life on Little House Living since 2009 and has internationally published 2 books on the topic. You can read about Merissa’s journey from penniless to freedom on the About Page. You can send her a message any time from the Contact Page.
This recipe for Carrot Cake Mix was originally published on Little House Living in October 2025.
This looks amazing! Thank you for (eventually) posting🥰 I’m going to try this with 1-to-1 gluten free flour I have.
Oh! Do you know how long it is shelf stable for?
It should keep well on the shelf for several months. A gluten free flour should work just fine in this recipe! 🙂
Thank you, I was just about to ask this, but I didn’t want to be that person that failed to look at the existing comments. Have an amazing day!
I have a lot if dehydrated shredded carrots I would like to use in this recipe…any idea how many and how much liquid would I have to add to the recipe?
Yes, I think that could work in this! I would add at least 1/2 cup of extra liquid. The batter should be a thicker cake batter consistency so you can use that as the judge of if you need more or not.
This recipe is a favorite of ours, and I always have a couple of jars of this ready to go in my pantry. Instead of using fresh grated carrots, I use 2 4oz jars of baby food carrots and add 1C of chopped walnuts. I like using the jarred baby food carrots, because they’re shelf stable, quick (no grating), easy and the cakes turns out just as delicious. I also have arthritis, so grating isn’t always feasible for me. 😉