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Carrot Cake Delight


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  • Cake Layer
  • 1 package carrot cake mix
  • 6 ounce can of pineapple juice
  • ½ cup vegetable oil
  • 4 eggs
  • 8 ounce can of crushed pineapple in juice undrained
  • ½ cup chopped nuts
  • ½ cup shredded carrots
  • ½ cup shredded coconut
  • ½ cup raisins
  • Pudding Layer
  • 2 cups milk
  • 2 two small boxes Cheesecake flavored instant pudding
  • 8 ounce tub soft pineapple flavored cream cheese room temperature
  • 14 ounce can sweetened condensed milk
  • 12 ounce container frozen whipped topping thawed
  • Top Layer
  • 12 ounce container frozen whipped topping thawed


Servings 24
Level of difficulty Average
Preparation time 30mins
Cooking time 25mins
Cost Average budget


Step 1

Heat oven to 350° F. Grease and flour longest, deepest pan you have. Preferably larger than 13 x 9.

Step 2

Beat cake mix, pineapple juice, oil, eggs and pineapple in large bowl with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, carrots, coconut and raisins. Pour into pan.

Step 3

Bake 25-30 minutes checking the cake after 25 minutes. (The longer the pan used, the shorter the cooking time.) Cool completely.

Step 4

In a bowl, combine the milk and pudding mixes and blend well using a handheld electric mixer. Using another, larger bowl, combine the cream cheese and condensed milk together and mix until smooth. Add the pudding mixture to the cream cheese mixture and blend until well combined. Fold the whipped topping into the cream cheese mixture. Spread the pudding cream cheese mixture over cooled cake.

Step 5

Spread remaining whipped topping over pudding and refrigerate for two hours. Top with pineapple tidbits or shredded coconut if desired.

If you use a 13 x 9 inch pan, there will be leftover pudding. Use that as a dip for fresh fruit or dunk sugar wafers into the pudding.

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VIDEO: Salted Caramel Thumbprint Cookies

These salted caramel thumbprint cookies are easy to make and super delicious!


  • 1/4 cup / 50g of softened butter
  • 1 egg (divide the yolk and white)
  • 1/4 cup / 50g of sugar
  • Pinch of sea salt
  • 1 cup / 150g of flour
  • 1 cup / 100g of chopped nuts
  • Salted caramel
  • Melted dark chocolate


  1. In a bowl, mix together the butter, egg yolk, sugar, and salt.

  2. Add the flour and mix. Roll into a ball.

  3. Chill for 30 minutes.

  4. Remove from refrigerator. Divide the dough and roll into 1-inch balls.

  5. Dip each ball in egg yolk, and then roll in chopped nuts.

  6. Place on baking sheet (lined with parchment paper), and press your thumb into the center.

  7. Bake at 340°F/170°C for 12 minutes, or until golden.

  8. Remove from oven and let cool.

  9. Pour the salted caramel into the center groove,and drizzle with dark chocolate.

  10. Enjoy!

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