Carrot Cake

Courtesy of: Pamela's
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The trick to perfecting a great carrot cake is by creating a moist cake center with a perfect spiciness and a not-too-sweet cream cheese frosting. Well, this recipe by Pamela's doesn’t let you down. Cake, frosting...this recipe has it all, including easy to follow directions that help you adjust according to pan size. Enjoy!


  • 2 cups Pamela's Baking & Pancake Mix
  • 1 ½ tsp cinnamon
  • ½ tsp allspice
  • ½ tsp nutmeg
  • 1 pinch ground cloves
  • zest of 1 orange
  • ¾ cup oil
  • 2 eggs
  • ¾ cup sugar
  • 1 tsp vanilla
  • 1 ½ cups grated carrots
  • ½ cup or 8 oz. can crushed pineapple in its own juice-well drained
  • ½ cup walnuts-chopped (optional)

Cream Cheese Frosting

  • 1 bag Pamela's Vanilla Frosting Mix
  • 2 tbsp butter or margarine, room temp/no melted
  • 6 ounces cream cheese, room temp
  • 1 tsp water


  1. Pre-heat oven to 325°, with rack in top third of oven.
  2. Put all dry ingredients, except nuts, in a medium bowl and whisk together.
  3. Zest the orange into stand mixer bowl.
  4. Beat orange zest, oil, eggs, sugar and vanilla in the bowl of a stand mixer (or by hand), until well mixed.
  5. Add carrots and well drained pineapple, mix well again.
  6. Add dry ingredients, mix well.
  7. Add nuts and mix again.
  8. Pour into baking pans, prepped with cooking spray, and bake according to pan size.
  9. Toothpick should come out clean. Once cooled, frost if desired with a cream cheese frosting (recipe below).

Pan size and cooking times:

Two 8” round cake pans (makes two 1 ¼ to 1 ½” cakes) = 30 to 35 minutes

One 9” spring form pan (makes one 2 to 2 ½” cake) = 45 minutes

One 7 x 11” rectangle pan (makes one 2” cake) = 40 to 45 minutes

Cream Cheese Frosting

  1. Soften butter or margarine.
  2. Add remaining ingredients and mix together on medium for 1 to 2 minutes or until smooth.
  3. If frosting is too thick, add more water one teaspoon at a time.

Optional: Add 1 tsp ground cinnamon