Best Homemade Carrot Cake Mix

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Best Homemade Carrot Cake Mix

A moist and rich Homemade Carrot Cake Mix in a jar is sure to please any crowd!  This homemade recipe is full of rich, carrot cake flavor and perfect for cupcakes and cookies, too!  Put the mix in a jar for a great gift idea.  It comes with free printable labels.

Best Homemade Carrot Cake Mix

I love this cake mix.   Although, I’m not a big fan of carrots I do love this cake!  Come to think of it, I can’t think of any cakes I don’t like.  Can you?

I especially like this recipe  because it’s healthy, right?  It has carrots in it, so that makes it healthy!

Kinda sorta, I guess.

Ok, maybe not healthy, but I promise it is good!

This recipe is easy to put together and well worth it!  You can turn it into cupcakes and I even gave you a recipe for carrot cake cookies.  You can sandwich the cookies between cream cheese icing for yummy treats.

Now get in the kitchen and start baking!

Carrot Cake Mix #Labels

Try my Homemade Brownie Mix in a Jar

Homemade Brownie Mix with labels

Best Homemade Carrot Cake Cookies

Best Homemade Carrot Cake Cookies

Yield: 38 cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

A moist and rich Homemade Carrot Cake Mix sure to please any crowd!  This homemade recipe is full of rich, carrot cake flavor and perfect for cupcakes and cookies, too!  Put the mix in a jar for a great gift idea.  It comes with free printable labels.

Ingredients

  • 1 cup packed light-brown sugar
  • 1 cup granulated sugar
  • 1/2 pound (2 sticks) unsalted butter, room temperature
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 2 cups old-fashioned rolled oats
  • 1-1/2 cups finely grated carrots, (about 3 large carrots)

Instructions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside.
  2. Mix together sugars and butter; beat until light and fluffy, 3 to 4 minutes. Add eggs and vanilla, and beat on medium speed until well combined.
  3. In a large bowl, sift together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger; stir to combine. Gradually add flour to butter mixture; mix on a low speed until just blended. Mix in oats and carrots.
  4. Chill dough in refrigerator until firm, at least 1 hour.
  5. Using a 1/2-ounce ice-cream scoop, scoop dough onto prepared baking sheets, leaving 2 inches between cookies.
  6. Bake for 12-15 minutes. Cool on wire rack. Store up to 3-4 days in the refrigerator.
Nutrition Information:
Yield: 38 Serving Size: 1
Amount Per Serving: Calories: 87Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 10mgSodium: 71mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g

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10 Comments

  1. Could you please email me the carrot cake recipe and cookies etc. none of them are opening up for me. Thanks
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  4. My family looooooooooves carrot cakes, and I don't ever like to use mix cake (and we actually don't have here much flavors), so these recipes are just GREAT !! And carrot cookies - sounds awesome :) Pinning
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  7. Marti, I love this whole recipe and putting it in a jar for a gift! Love the cookie version, too. You are just the crafty queen! :)

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