When you want carrot cake without dragging half the pantry onto the counter, this Carrot Cake Mix does the heavy lifting ahead of time. Layer or bag the dry ingredients once, then all you need later is oil, eggs, and fresh grated carrots for a moist 13×9 cake or two 8-inch rounds.
Carrot cake is one of our family's favorites and with this easy make ahead mix recipe, even my kids don't mind making dessert! This simple make ahead carrot cake mix in a jar makes a lovely (inexpensive) homemade gift or an easy do it yourself convenience mix to keep on hand when you don't feel like spending time in the kitchen.
It also makes a practical homemade gift because it stores well in a cool, dry pantry. For the baked cake, plan on refrigerating leftovers within 2 hours and using them within 3 to 4 days, which lines up with USDA leftover food safety guidance.
Ingredients for Carrot Cake Mix
One batch makes enough dry mix for 1 cake. You can bake it in a 13×9-inch pan or divide it between two 8-inch round pans.
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 teaspoon nutmeg
- 2 teaspoons powdered vanilla
- 1/2 cup chopped walnuts or pecans
To bake the cake later, you will also need:
- 1 package Carrot Cake Mix
- 1 1/2 cups vegetable oil
- 3 large eggs
- 3 cups grated carrots
If you like keep-ahead baking mixes, take a look at Spiced Apple Cake Mix in a Jar or Hummingbird Cake Mix in a Jar next.
How to Make the Mix
This part is pleasantly boring, which is exactly what a good pantry mix should be.
- Measure the sugar, flour, baking soda, salt, cinnamon, nutmeg, powdered vanilla, and chopped walnuts or pecans into a large zip-top bag or a quart-size jar.
- Seal tightly and label the container Carrot Cake.
- Store the mix in a cool, dry place until you are ready to bake.
How to Bake the Cake
Once the mix is ready, the finished cake comes together quickly.
- Preheat the oven to 350°F.
- Grease one 13×9-inch pan or two 8-inch round pans.
- Combine the entire package of Carrot Cake Mix with the vegetable oil, eggs, and grated carrots.
- Mix just until the ingredients are fully incorporated.
- Pour the batter into the prepared pan or divide it evenly between the two round pans.
- Bake for 40 to 50 minutes, or until the cake is set in the center.
- Cool completely, then frost with cream cheese frosting if desired.
If you want to turn the same flavor into smaller portions, Carrot Cake Cupcakes are an easy next stop.
Helpful Tips
- Grate the carrots finely so they soften evenly as the cake bakes. Big chunky shreds stay firmer and can make slicing messier.
- Mix only until combined. Once the flour is moistened, stop stirring. Overmixing can make the crumb heavier than it needs to be.
- Use fresh baking soda. This cake relies on it for lift, so stale leavener is a fast track to a flat cake.
- Cool before frosting. Warm cake and cream cheese frosting are not close friends.
Easy Variations
- Swap the chopped walnuts for pecans if you prefer a slightly sweeter, softer nut.
- Leave the nuts out if you need a nut-free mix. The cake will still bake just fine.
- Bake the batter in two 8-inch rounds for a layer cake instead of a sheet cake.
- Finish it with cream cheese frosting for the classic carrot cake route, or dust the top with powdered sugar if you want something simpler.
- For a smaller shortcut dessert, try the related 3-2-1 Carrot Cake Mix.
Storage and Shelf Life
Dry mix: Store the sealed mix in an airtight jar or zip-top bag in a cool, dry pantry. Because the nuts are the shortest-lived ingredient, a conservative shelf-life estimate is about 2 months at room temperature. For longer storage, keep the mix in the refrigerator for up to 4 months or freeze it for up to 6 months. These are practical quality estimates for home storage.
Baked cake: Once baked and cooled, cover tightly. If unfrosted, you can keep it at room temperature for up to 1 day. For longer storage, refrigerate it and use within 3 to 4 days. Freeze well-wrapped slices or the whole cake for up to 3 months.
Make-ahead note: If you know you will not bake the mix soon, refrigerating or freezing the dry mix helps protect the nuts from going stale or turning rancid.
Serving Suggestions
Serve this cake plain, with a thick layer of cream cheese frosting, or with a light dusting of powdered sugar if you want less fuss. It works well for potlucks, birthdays, bake sales, or holiday dessert trays because a 13×9 cake cuts neatly into squares without the balancing act of a layer cake.
For cleaner slices, chill a frosted cake for 20 to 30 minutes before cutting. Wipe the knife between slices and suddenly everything looks far more impressive than the effort required.
💸 Budget101® Price Breakdown: Carrot Cake Mix
Ingredient |
Walmart Item |
Pkg Price |
Amount Used |
Cost Used |
|---|---|---|---|---|
Sugar |
$2.98 |
2 C. |
$0.66 |
|
All-purpose flour |
$2.96 |
3 C. |
$0.47 |
|
Baking soda |
$0.92 |
2 t. |
$0.02 |
|
Salt |
$0.62 |
1 t. |
$0.01 |
|
Cinnamon |
$1.27 |
1 T. |
$0.14 |
|
Nutmeg |
$2.48 |
1/4 t. |
$0.03 |
|
Powdered vanilla |
$5.94 |
2 t. |
$0.99 |
|
Chopped walnuts or pecans |
$4.12 |
1/2 C. |
$1.06 |
|
Vegetable oil |
$3.97 |
1 1/2 C. |
$0.99 |
|
Large eggs |
$1.47 |
3 |
$0.37 |
|
Grated carrots |
$1.48 |
3 C. |
$0.63 |
💸 |
Cost |
|---|---|
🧾 Total Batch Cost |
$5.37 |
👨👩👧👦 Cost Per Serving |
$0.45 |
📅 Walmart prices last verified August 26, 2026. Prices may vary by location and are subject to change. Learn how to calculate the cost of a recipe on your own!
🛒 Walmart Grocery List
- Granulated Sugar, 4 lb
- All-Purpose Flour, 5 lb
- Baking Soda, 1 lb
- Iodized Salt, 26 oz
- Ground Cinnamon, 2.37 oz
- Ground Nutmeg, 1.1 oz
- Vanilla Powder, 1.1 oz
- Chopped Walnuts, 8 oz
- Carrot Cake Mix, 15.25 oz
- Vegetable Oil, 48 fl oz
- Large Eggs, 12 count
- Fresh Whole Carrots, 2 lb bag
Not sure exactly what this batch costs you per serving? Here’s how to break down the real cost of any recipe so you know before you shop.
Frequently Asked Questions about Carrot Cake Mix
Absolutely. Just leave them out and package the rest of the mix as written. The nuts add texture more than structure here, so the cake still bakes properly without them, which is handy if you are baking for a classroom, potluck, or anyone with nut allergies.
You can, and it is a straight swap in the same amount. Use 1/2 cup chopped pecans in place of the walnuts if you want a slightly softer bite and a more buttery flavor.
Peeling is the better choice if you want the smoothest texture and cleanest flavor. Give them a quick peel, trim the ends, then grate them finely so they soften into the cake instead of leaving firm orange strands behind.
The usual culprits are overmixing, coarse carrot shreds, or tired baking soda. Stir just until the batter comes together, grate the carrots finely, and make sure your baking soda is fresh so the cake lifts instead of sitting there like a brick with opinions.
You can. This batch is sized for either one 13×9-inch cake or two 8-inch round cakes, so you do not need to change the ingredient amounts. Start checking near the lower end of the 40 to 50 minute baking window since round pans sometimes bake a little faster.
Cream cheese frosting is the classic pick because its tang balances the sweet, spiced cake. If you want something lighter, a simple powdered sugar glaze or even a dusting of powdered sugar works just fine and takes about thirty seconds instead of another bowl to wash.
Yes, it freezes well. Wrap the cooled cake tightly in plastic wrap and then foil, or freeze individual slices so you can pull out one piece at a time. For best quality, use it within about 3 months and thaw it in the refrigerator or at room temperature while still wrapped.
A quart-size jar works for the dry mix, as long as you pack it neatly and seal it tightly. Attach a label with the baking directions, pan size, oven temperature, and the add-in ingredients so the recipient does not have to play detective at dessert time.
You can double it without trouble. Measure everything carefully, whisk the dry ingredients very well before dividing, and then portion the finished mix into two separate bags or jars so each one still equals one full cake batch.
Look for a set center and lightly browned edges, then test the middle with a toothpick. If it comes out with wet batter, give it a few more minutes. If you use a thermometer, cakes made with eggs are generally done once the center reaches about 210°F to 212°F, which is far more reliable than guessing by looks alone.
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Did you make this recipe? Tell us how you used it. Did you bake it as a 13×9 cake, turn it into layers, or tuck a jar into a gift basket? Drop a comment and share what worked in your kitchen.
🖨️ Print-Friendly Carrot Cake Mix
Carrot Cake Mix
Ingredients
- 2 cups sugar
- 3 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 tablespoon cinnamon
- ¼ teaspoon nutmeg
- 2 teaspoons powdered vanilla
- ½ cup chopped walnuts or pecans
- 1 ½ cups vegetable oil
- 3 large eggs
- 3 cups grated carrots
Equipment
Instructions
- Measure the sugar, flour, baking soda, salt, cinnamon, nutmeg, powdered vanilla, and chopped walnuts or pecans into a large zip-top bag or quart-size jar.
- Seal tightly and label the container Carrot Cake.
- Preheat the oven to 350°F when ready to bake.
- Grease one 13x9-inch pan or two 8-inch round pans.
- Combine the entire package of Carrot Cake Mix with the vegetable oil, eggs, and grated carrots.
- Mix just until the ingredients are incorporated.
- Pour into the prepared pan or divide evenly between the round pans.
- Bake for 40 to 50 minutes, or until the center is set.
- Cool completely and frost with cream cheese frosting if desired.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Prep time estimate includes mixing the jar ingredients, grating carrots, and combining the batter.
Dry mix shelf life is estimated at 2 months in an airtight container in a cool, dry pantry because the chopped nuts are the shortest-lived ingredient.
For longer storage, refrigerate the dry mix up to 4 months or freeze up to 6 months.
Refrigerate baked cake leftovers within 2 hours and use within 3 to 4 days.
we have nut allergies here, but cake is good without them! wish i could think of something crunchy to take the place of nuts.
What about unsalted, shelled sunflower seeds? Or pumpkin seeds? I’m not very familiar with nut allergies, so please forgive my ignorance.
I find raw unsalted sunflower kerrnals (hulled sunflower seeds) are a great substitute in many recipes calling for nuts! You get the crunch and nutty kind of flavor, without the nut!
this cake looks so good ! can’t wait to try it!!! :worthy:
I just made this recipe.
1 1/2 Cups of vegetable oil is way too much. i’ve been trying to get a response form this site, but so far……… good luck.
No, it’s really not, I make this all the time and this is based off the King Arthur Carrot Cake recipe which also uses 1 1/2 cups oil. Do you measure your flour by weight?
grapenuts cereal might work in place of the nuts!
:jar: carrot cake heaven….. great recipe!!
Betty Cracker has 1 cup oil in there mix. Goggled this
I have substituted applesauce in the past for some or all of the oil in a cake mix. I had made a pumpkin cake.
What is powdered vanilla and where is it found?
Powdered vanilla beans; no alcohol. Check online. There are lots of sellers.
It’s about $9 for a 3 ounce jar.
Or you can simply make your own, it’s simple to make: https://www.budget101.com/seasoning-mixes/vanilla-powder-1268.html
Will make this in morning. Have been looking for homade carrot cake recipe. This is going to go to church luncheon this Sunday.;-)
Thanks for sharing. I will use it for Mother’s Day gifts for my in-laws. I will register to post some pictures.
I will adjust recipe tu use 16 oz Mason Jar.