Quick Bake Carrot Cake

This Bundt carrot cake is sweet and moist—and may overflow the pan. Bake with a cookie sheet under it to catch drips and dribbles, just in case. It’s lovely on its own, but you can frost it with sour cream or cream cheese frosting if you like.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 12

Ingredients

  • 1 box (18.25 oz.) carrot cake mix
  • 4 large eggs
  • 1½ cups shredded carrots
  • ¾ cup vegetable oil
  • 1 cup whole milk

Directions

  • Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan. Set aside.
  • Combine all ingredients except frosting in a large bowl. Mix well until a smooth batter forms. Pour into Bundt pan and bake for 55 minutes. Insert a toothpick to check for doneness.
  • Remove cake from oven and allow to cool in the pan for 15 minutes. Invert pan onto wire rack and allow cake to fall free of pan.

Recipe Information

Serves: 12

Ingredients

  • 1 box (18.25 oz.) carrot cake mix
  • 4 large eggs
  • 1½ cups shredded carrots
  • ¾ cup vegetable oil
  • 1 cup whole milk

Directions

  • Preheat oven to 350ºF. Grease and flour a 12-cup Bundt pan. Set aside.
  • Combine all ingredients except frosting in a large bowl. Mix well until a smooth batter forms. Pour into Bundt pan and bake for 55 minutes. Insert a toothpick to check for doneness.
  • Remove cake from oven and allow to cool in the pan for 15 minutes. Invert pan onto wire rack and allow cake to fall free of pan.

Nutrition Information

Nutrition Information
Amount per serving
Calories320
Total Fat17g
Saturated Fat3g
Cholesterol65mg
Sodium380mg
Total Carbohydrate39g
Dietary Fiber0g
Sugars2g
Protein5g