Quick Carrot Cake
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  • 1 pkg. Yellow or Spice Cake mix
  • 1 tsp. Cinnamon (add to Yellow cake only)
  • 1 tsp. Nutmeg (add to Yellow cake only)
  • ½ tsp. Allspice (add to Yellow cake only)
  • 1 cup Raw Carrots (grated (#1 cone)


  1. If using a yellow cake, add the cinnamon, nutmeg and allspice. Mix. Prepare cake mix according to box directions replacing ¼ cup of the oil with 1/3 cup sour cream.
  2. Mix in the grated carrots, raisins, nuts and fruit peel.
  3. Spray large skillet with food spray and pre-heat on MEDIUM heat. When pan rim is hot to the touch, pour in the batter. Cover. When water seal forms and the lid spins freely turn heat to LOW.
  4. Cook 35 minutes. Check to see if top is set. If still liquidly, continue cooking checking at 5 to 10 minute intervals. When top is set, remove from heat and keep covered. Allow sitting off heat, covered, until tooth pick inserted in center comes out clean.
  5. Cool and invert to remove from pan. Top with a sprinkle of powdered sugar or cream cheese frosting.



75 cal


1 g


17 g


2 g
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