Are you a fan of the warm, spiced flavors of carrot cake but looking for new ways to enjoy it? Look no further! Betty Crocker’s carrot cake mix is a versatile ingredient that can be used to create a wide array of delightful desserts beyond the classic carrot cake.
From muffins and bars to parfaits and even ice cream sundaes, the possibilities are endless. In this article, we’ve compiled over 25 innovative recipes that use Betty Crocker carrot cake mix to bring you delicious and creative new ways to indulge in your favorite treat.
Whether you’re planning a special occasion or just craving a sweet snack, these recipes are sure to satisfy your carrot cake cravings in exciting and unexpected ways.
25+ Delicious Betty Crocker Carrot Cake Mix Recipes to Try Today
With these 25+ Betty Crocker carrot cake mix recipes, you now have a treasure trove of delicious ideas to bring a touch of carrot cake goodness to every meal and occasion.
From quick and easy muffins to indulgent ice cream sundaes, these recipes showcase the incredible versatility of Betty Crocker’s carrot cake mix.
Each recipe offers a unique twist on the classic dessert, making it easier than ever to enjoy the spiced sweetness of carrot cake in new and exciting forms.
So grab a box of Betty Crocker carrot cake mix and start baking—your taste buds will thank you!
Carrot Cake Bars with Cream Cheese Frosting
These carrot cake bars are a delightful twist on traditional carrot cake, offering a perfect combination of moistness and sweetness. Topped with a creamy cream cheese frosting, they’re ideal for a quick dessert or snack.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts (optional)
- 1/2 cup crushed pineapple, drained
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions:
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- Mix Cake Batter: In a large bowl, combine the carrot cake mix, vegetable oil, and eggs. Stir in shredded carrots, chopped walnuts, and crushed pineapple until well blended.
- Bake: Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the bars to cool completely in the pan on a wire rack before frosting.
- Prepare Frosting: In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until creamy.
- Frost and Serve: Spread the cream cheese frosting evenly over the cooled bars. Cut into squares and serve.
These carrot cake bars are a fantastic way to enjoy the classic flavors of carrot cake in a more portable and convenient form. The cream cheese frosting adds a rich, tangy touch that complements the moist, spiced cake perfectly. They’re great for sharing at gatherings or simply enjoying with a cup of tea.
Spiced Carrot Cake Muffins
These spiced carrot cake muffins are a perfect breakfast or snack option, combining the rich flavors of carrot cake with the convenience of muffins. They’re wonderfully moist and packed with warming spices.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 1/2 cup raisins
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup milk
Instructions:
- Preheat Oven and Prepare Muffin Pan: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups.
- Mix Muffin Batter: In a large bowl, mix the carrot cake mix with vegetable oil, eggs, and milk until just combined. Fold in shredded carrots, chopped pecans, raisins, cinnamon, and nutmeg.
- Bake: Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These spiced carrot cake muffins offer all the comforting flavors of carrot cake in a handy, grab-and-go format. With the addition of nuts and raisins, they provide extra texture and sweetness. They’re perfect for a quick breakfast or a satisfying snack during the day.
Carrot Cake Trifle with Pineapple and Walnuts
This carrot cake trifle is an elegant dessert that layers moist carrot cake with pineapple and whipped cream, topped with crunchy walnuts. It’s a show-stopping treat that’s as delicious as it is visually appealing.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup crushed pineapple, drained
- 2 cups whipped cream
- 1/2 cup chopped walnuts
- Fresh mint leaves for garnish (optional)
Instructions:
- Bake Cake: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to package directions, adding the vegetable oil, eggs, and shredded carrots. Pour into a greased 9-inch round cake pan and bake for 25-30 minutes. Allow to cool completely.
- Prepare Trifle: Once the cake has cooled, cut it into small cubes. In a large trifle dish or individual serving glasses, layer the cake cubes, crushed pineapple, and whipped cream.
- Assemble: Start with a layer of cake cubes, then a layer of crushed pineapple, and top with whipped cream. Repeat the layers until all ingredients are used, finishing with a layer of whipped cream.
- Garnish: Sprinkle the top with chopped walnuts and garnish with fresh mint leaves if desired.
- Chill: Refrigerate for at least 2 hours before serving to allow the flavors to meld.
This carrot cake trifle is a luxurious dessert that brings a fresh twist to classic carrot cake. The layers of moist cake, sweet pineapple, and creamy whipped topping create a delightful blend of flavors and textures. It’s perfect for special occasions or a decadent end to a meal, sure to impress your guests with both its taste and presentation.
Carrot Cake Pancakes with Maple Glaze
These carrot cake pancakes combine the classic flavors of carrot cake with fluffy, tender pancakes. Drizzled with a sweet maple glaze, they make for a delightful breakfast that feels indulgent yet satisfying.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1 cup milk
- 2 large eggs
- 1/4 cup vegetable oil
- 1/2 cup shredded carrots
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1 cup powdered sugar
- 2 tbsp maple syrup
Instructions:
- Prepare Pancake Batter: In a large bowl, combine the carrot cake mix with milk, eggs, vegetable oil, shredded carrots, cinnamon, and ginger. Mix until just combined; the batter may be slightly lumpy.
- Cook Pancakes: Heat a nonstick skillet or griddle over medium heat. Lightly grease with butter or oil. Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown on both sides. Repeat with remaining batter.
- Make Maple Glaze: In a small bowl, whisk together powdered sugar and maple syrup until smooth.
- Serve: Stack the pancakes on plates and drizzle with maple glaze.
These carrot cake pancakes offer a delightful twist on a classic breakfast favorite. The combination of spiced pancake batter and sweet maple glaze creates a comforting and indulgent breakfast experience. Perfect for a special morning or a cozy weekend brunch, these pancakes are sure to bring joy to any breakfast table.
Carrot Cake Energy Balls
These no-bake carrot cake energy balls are a fantastic way to enjoy the flavors of carrot cake in a healthy, convenient snack. Packed with nutrients and natural sweetness, they’re perfect for a quick pick-me-up.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1 cup oats
- 1/2 cup shredded coconut
- 1/2 cup chopped walnuts
- 1/4 cup honey
- 1/4 cup almond butter
- 1/2 cup shredded carrots
- 1/4 cup raisins
Instructions:
- Combine Ingredients: In a large bowl, mix together the carrot cake mix, oats, shredded coconut, and chopped walnuts.
- Add Wet Ingredients: In a separate bowl, combine honey and almond butter until smooth. Stir in shredded carrots and raisins.
- Mix and Form Balls: Add the wet ingredients to the dry ingredients and mix until well combined. Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet.
- Chill: Refrigerate for at least 30 minutes to firm up.
These carrot cake energy balls are a nutritious and tasty way to enjoy the flavors of carrot cake without the added sugars and fats of traditional desserts. They’re perfect for a quick snack or a healthy treat to take on the go. With their combination of nuts, oats, and carrots, they offer a satisfying crunch and a touch of natural sweetness.
Carrot Cake Ice Cream Sandwiches
These carrot cake ice cream sandwiches combine the classic spiced flavor of carrot cake with creamy, cool ice cream. They’re a fun and indulgent treat that’s perfect for a summer dessert or a special occasion.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 1 pint vanilla ice cream (or your favorite flavor)
Instructions:
- Bake Cookies: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to the package directions, adding the vegetable oil, eggs, and shredded carrots. Fold in chopped pecans. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake: Bake for 10-12 minutes, or until the edges are golden brown. Allow the cookies to cool completely on a wire rack.
- Assemble Sandwiches: Once the cookies are completely cooled, scoop a generous amount of ice cream onto the bottom of one cookie. Top with another cookie and gently press down to form a sandwich. Repeat with the remaining cookies and ice cream.
- Freeze: Place the assembled sandwiches on a parchment-lined baking sheet and freeze for at least 1 hour to firm up.
Carrot cake ice cream sandwiches are a delightful and innovative way to enjoy the classic flavors of carrot cake in a frozen treat. The soft, spiced cookies paired with creamy ice cream create a satisfying contrast that’s perfect for any occasion. Whether serving at a summer party or enjoying a special dessert, these sandwiches are sure to impress and delight.
Carrot Cake Smoothie
This carrot cake smoothie brings the flavors of your favorite dessert into a refreshing and nutritious drink. It’s a perfect blend of carrot cake spices and creamy yogurt, making it a great option for a quick breakfast or a healthy snack.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded carrots
- 1 banana
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tbsp honey
- Ice cubes (optional)
Instructions:
- Blend Ingredients: In a blender, combine the carrot cake mix, milk, Greek yogurt, shredded carrots, banana, cinnamon, nutmeg, and honey. Blend until smooth and creamy.
- Adjust Consistency: If you prefer a thicker smoothie, add a few ice cubes and blend again until the desired consistency is reached.
- Serve: Pour the smoothie into glasses and serve immediately.
Conclusion: This carrot cake smoothie offers a delicious way to enjoy the classic flavors of carrot cake in a healthier, more convenient form. With its creamy texture and spice blend, it provides a satisfying and nourishing option for breakfast or a mid-day pick-me-up. It’s an excellent choice for those looking to incorporate more fruits and vegetables into their diet while still indulging in a bit of sweetness.
Carrot Cake Cheesecake Bars
These carrot cake cheesecake bars combine the rich creaminess of cheesecake with the spiced flavor of carrot cake. They’re perfect for a special dessert or holiday treat, offering a unique twist on traditional carrot cake.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1 tsp vanilla extract
Instructions:
- Prepare Crust: Preheat your oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper. Prepare the carrot cake mix according to package directions, adding the vegetable oil, eggs, and shredded carrots. Stir in chopped pecans. Spread the batter evenly in the prepared pan and bake for 20 minutes.
- Prepare Cheesecake Layer: While the cake layer bakes, beat the cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, mixing until well combined.
- Add Cheesecake Layer: After the carrot cake layer has baked for 20 minutes, remove from the oven and spread the cheesecake mixture evenly on top. Return to the oven and bake for an additional 25-30 minutes, or until the cheesecake layer is set.
- Cool and Slice: Allow the bars to cool completely in the pan on a wire rack. Refrigerate for at least 2 hours before slicing into squares.
Carrot cake cheesecake bars are an irresistible fusion of two classic desserts, offering the creamy richness of cheesecake with the warm spices of carrot cake. They make a stunning and delicious addition to any dessert spread, ideal for gatherings and celebrations. The combination of flavors and textures is sure to be a hit with everyone.
Carrot Cake Overnight Oats
These carrot cake overnight oats are a convenient and healthy way to start your day with the flavors of carrot cake. They’re packed with nutrients and can be prepared ahead of time for a quick breakfast or snack.
Ingredients:
- 1 cup rolled oats
- 1/2 cup milk (any kind)
- 1/2 cup plain Greek yogurt
- 1/2 cup shredded carrots
- 1 tbsp chia seeds
- 1 tbsp honey or maple syrup
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup raisins (optional)
- 1/4 cup chopped walnuts (optional)
Instructions:
- Combine Ingredients: In a medium bowl or jar, mix together the rolled oats, milk, Greek yogurt, shredded carrots, chia seeds, honey or maple syrup, cinnamon, and nutmeg. Stir until well combined.
- Add Mix-Ins: If using raisins and walnuts, fold them into the mixture.
- Refrigerate: Cover and refrigerate the mixture overnight, or for at least 6 hours, to allow the oats to soak and flavors to meld.
- Serve: Stir the oats before serving. Enjoy cold, or warm them up if preferred.
Carrot cake overnight oats offer a nutritious and flavorful breakfast option that’s both easy to prepare and delicious. With the added texture of oats, the sweetness of honey or maple syrup, and the warming spices of carrot cake, they make for a satisfying and healthful start to your day. Ideal for busy mornings, these overnight oats provide a convenient and tasty way to enjoy the beloved flavors of carrot cake.
Carrot Cake Parfait
This carrot cake parfait combines layers of spiced carrot cake with creamy yogurt and a touch of granola for added crunch. It’s a simple yet elegant dessert that’s perfect for any occasion or as a quick and satisfying treat.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 1 cup plain Greek yogurt
- 1 tbsp honey
- 1/2 tsp ground cinnamon
- 1/2 cup granola
Instructions:
- Prepare Cake: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to the package instructions, adding vegetable oil, eggs, and shredded carrots. Stir in chopped walnuts. Pour the batter into a greased 9×9-inch baking pan and bake for 25-30 minutes. Allow to cool completely.
- Prepare Yogurt Mixture: In a bowl, mix the Greek yogurt with honey and ground cinnamon until well combined.
- Assemble Parfaits: Cut the cooled carrot cake into small cubes. In serving glasses or bowls, layer the carrot cake cubes, yogurt mixture, and granola. Repeat layers until the glasses are filled.
- Serve: Serve immediately or refrigerate for up to 2 hours before serving.
The carrot cake parfait offers a delightful combination of textures and flavors, with moist carrot cake cubes, creamy yogurt, and crunchy granola. It’s a versatile dessert that can be enjoyed for breakfast, a snack, or as a light dessert. This parfait is sure to impress with its vibrant layers and harmonious taste.
Carrot Cake Truffles
These carrot cake truffles are a fun and bite-sized way to enjoy the flavors of carrot cake. Coated in a sweet white chocolate shell, they make for a great party treat or an indulgent snack.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped pecans
- 1/2 cup cream cheese frosting (store-bought or homemade)
- 8 oz white chocolate, chopped
- 1 tbsp vegetable oil
Instructions:
- Prepare Cake: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to the package directions, adding vegetable oil, eggs, and shredded carrots. Stir in chopped pecans. Pour the batter into a greased 9×9-inch pan and bake for 25-30 minutes. Allow to cool completely.
- Make Cake Crumbs: Once cooled, crumble the carrot cake into a large bowl. Add the cream cheese frosting and mix until well combined.
- Form Truffles: Roll the mixture into 1-inch balls and place them on a parchment-lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- Coat with Chocolate: In a microwave-safe bowl, melt the white chocolate with vegetable oil, stirring until smooth. Dip each truffle into the melted chocolate, coating completely. Return to the parchment-lined sheet and refrigerate until the chocolate is set.
Carrot cake truffles offer a bite-sized version of the classic dessert, combining the moist, spiced carrot cake with a sweet white chocolate coating. They are perfect for special occasions, holiday treats, or just a sweet indulgence. These truffles are sure to be a hit with anyone who loves carrot cake.
Carrot Cake Cinnamon Rolls
These carrot cake cinnamon rolls are a delicious twist on traditional cinnamon rolls, featuring spiced carrot cake flavor and topped with a creamy cream cheese glaze. They’re perfect for a weekend brunch or a special breakfast treat.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1 package active dry yeast (2 1/4 tsp)
- 1 cup warm milk
- 1/4 cup sugar
- 1/4 cup butter, melted
- 1 egg
- 1/2 cup brown sugar
- 1 tbsp ground cinnamon
- 1/4 cup chopped walnuts
- 4 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions:
- Prepare Dough: In a large bowl, dissolve the yeast in warm milk and let sit for 5 minutes. Add sugar, melted butter, and egg. Mix in the carrot cake mix until a soft dough forms. Knead for 5-7 minutes until smooth. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Roll Out Dough: Punch down the dough and roll it out on a floured surface into a rectangle. Spread the brown sugar and cinnamon evenly over the dough, then sprinkle with chopped walnuts. Roll up the dough tightly and cut into 12 slices.
- Bake: Place the rolls in a greased 9×13-inch baking dish. Let rise for 30 minutes. Preheat your oven to 350°F (175°C). Bake for 25-30 minutes, or until golden brown.
- Prepare Glaze: While the rolls are baking, beat together the cream cheese, softened butter, powdered sugar, and vanilla extract until smooth.
- Glaze and Serve: Spread the cream cheese glaze over the warm cinnamon rolls. Serve immediately.
Carrot cake cinnamon rolls offer a delightful blend of classic cinnamon roll textures with the spiced flavors of carrot cake. The creamy cream cheese glaze adds an extra layer of indulgence, making these rolls a perfect choice for a special breakfast or brunch. They are sure to be a hit with anyone who enjoys a sweet and flavorful morning treat.
Carrot Cake Muffins with Cream Cheese Filling
These carrot cake muffins are a delightful blend of moist carrot cake and a creamy cream cheese filling. They’re perfect for a quick breakfast or a sweet snack, combining the rich flavors of carrot cake with a gooey center.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
Instructions:
- Prepare Muffin Batter: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, prepare the carrot cake mix according to package directions, adding vegetable oil, eggs, and shredded carrots. Stir in chopped walnuts.
- Prepare Cream Cheese Filling: In a medium bowl, beat together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Assemble Muffins: Fill each muffin cup with a spoonful of carrot cake batter, then add a small dollop of cream cheese filling in the center. Top with more carrot cake batter to cover the filling.
- Bake: Bake for 18-22 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Allow to cool before serving.
These carrot cake muffins with cream cheese filling offer a delicious combination of moist carrot cake and creamy, sweet center. They’re ideal for a breakfast treat or a midday snack, providing a rich flavor experience with each bite. The hidden cream cheese filling adds a delightful surprise, making these muffins a standout addition to any baked goods collection.
Carrot Cake Bread Pudding
Carrot cake bread pudding transforms the classic carrot cake into a comforting dessert with a custardy texture. It’s perfect for using up leftover carrot cake or as a creative twist on traditional bread pudding.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- 4 cups cubed day-old bread
- 2 cups milk
- 1/2 cup brown sugar
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 cup raisins (optional)
- 2 tbsp butter, for greasing
Instructions:
- Prepare Carrot Cake: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to package directions, adding vegetable oil, eggs, and shredded carrots. Stir in chopped walnuts. Bake in a greased 9×9-inch pan for 25-30 minutes. Let cool and cut into cubes.
- Prepare Bread Pudding Mixture: In a large bowl, whisk together milk, brown sugar, cinnamon, and nutmeg. Add the cubed carrot cake and raisins (if using), and gently mix until the bread is well soaked.
- Assemble and Bake: Grease a baking dish with butter. Pour the bread pudding mixture into the dish, pressing down lightly to ensure even distribution. Bake for 45-50 minutes, or until the pudding is set and the top is golden brown.
- Serve: Allow to cool slightly before serving.
Carrot cake bread pudding provides a comforting and unique way to enjoy the flavors of carrot cake in a warm, custardy dessert. It’s a great way to repurpose leftover carrot cake or to offer a new twist on classic bread pudding. Serve with a dollop of whipped cream or a drizzle of caramel sauce for an extra touch of indulgence.
Carrot Cake Ice Cream Sundae
This carrot cake ice cream sundae combines the spiced goodness of carrot cake with creamy vanilla ice cream and a rich caramel sauce. It’s a fun and indulgent dessert that brings together the best of both worlds.
Ingredients:
- 1 box Betty Crocker Carrot Cake Mix
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup shredded carrots
- 1/2 cup chopped walnuts
- Vanilla ice cream
- 1/2 cup caramel sauce
- 1/4 cup chopped pecans (optional)
- Whipped cream (optional)
Instructions:
- Prepare Carrot Cake: Preheat your oven to 350°F (175°C). Prepare the carrot cake mix according to package directions, adding vegetable oil, eggs, and shredded carrots. Stir in chopped walnuts. Bake in a greased 9×9-inch pan for 25-30 minutes. Allow to cool completely.
- Cut Cake: Once cooled, cut the carrot cake into small cubes or crumbles.
- Assemble Sundaes: In serving bowls, layer vanilla ice cream with carrot cake pieces. Drizzle with caramel sauce and sprinkle with chopped pecans if desired. Top with a dollop of whipped cream if using.
- Serve: Serve immediately for a delightful dessert experience.
The carrot cake ice cream sundae combines the rich, spiced flavor of carrot cake with the cool, creamy goodness of vanilla ice cream. The caramel sauce adds a touch of sweetness, while the optional pecans and whipped cream provide extra texture and indulgence. This sundae is perfect for a special treat or a fun way to enjoy classic dessert flavors.
Note: More recipes are coming soon!
