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carrot cake
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Prep Time15 mins
Cook Time22 mins
Cuisine: Mexican
Keyword: cake, dessert
Author: Laura Muller


  • 1 box of yellow cake mix
  • ½ cup of vegetal oil
  • 3 eggs
  • 1 can of pineapple
  • ¾ cups of pecans
  • ½ cup of raisins
  • 2 cups of grated carrot
  • 2 tsps of ground cinnamon
  • 1 bottle of cream cheese icing


  • We are going to place the cake flour in a container and we are going to start by adding the following on top
  • 3 eggs, ½ cup of vegetable oil, 1 cup of syrup from the pineapple can (is basically all the juice in the can), 1.5 teaspoons of ground cinnamon
  • Mix everything very well. Until you won't find any lumps.
  • Once the ingredients are all well integrated, we are going to add 2 cups of grated carrot, ½ cup of raisins, 1 cup of chopped pineapple.
  • Grease your cake pan. I like to use vegetable oil in the spray.
  • We are going to mix all the ingredients and place on two bases to bake in equal parts. You can put it in the same container without any problem.
  • Bake at 350 Fahrenheit, 160 Celsius for about 30 minutes.
  • From minute 25 check that it is not ready to get. It usually lasts longer than what the mix box instructions point because we added other ingredients that provide extra moisture, such as carrot and pineapple.
  • You will know it is ready when you can stick a knife in the middle and it comes clear, or almost clear as we have pineapples and raisins on the way!
  • Make sure to let it cool very well before decorating or the frosting will melt.