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My Bisquick carrot cake recipe is a simple, delicious way to make the most of classic Bisquick baking mix. Warmly spiced and topped with creamy cream cheese frosting, it’s perfect for Easter celebrations or anytime you want a sweet treat. And since carrots are a vegetable, this might just be one of the most delightful ways to sneak a few veggies into dessert.
No flour? No problem! A baking mix like Bisquick can easily stand in for flour in many recipes, including the carrot cake below. When making the swap, keep this simple guideline in mind:
For every 1 cup of Bisquick used in place of flour, reduce the baking powder by 1½ teaspoons and the fat by 3 tablespoons. (You may also need to adjust the liquid slightly, especially if the original recipe uses a liquid fat.)
Easy!
🥕 Bisquick Carrot Cake Ingredients
To make my carrot cake with Bisquick, you’ll need the following ingredients:
- 2 cups Bisquick baking mix (246g)
- ½ cup granulated sugar (96g)
- ½ cup packed light brown sugar (96g)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup raisins
- 3 large eggs, whisked
- 2½ cups shredded carrots
- 3 tablespoons butter, melted
- 3 tablespoons unsweetened applesauce
- 2 tablespoons warm water
- Cooking oil spray
- Chopped pecans or walnuts (for decorating the cake, optional)
Cream cheese frosting:
- 8 ounces full-fat cream cheese block (227g)
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar (240g)
- ½ teaspoon vanilla extract
Get a printable recipe card below.
I recommend grating your own carrots for the best results. A food processor with a grating disc makes quick work of this. Pre-shredded carrots from the store are great in salads but can be a bit too dry for baking.
In addition to the ingredients listed above, you’ll also need a few basic tools:
- Two 9-inch cake pans (22.9cm)
- Parchment paper (cut it to fit the bottom of the pans)
- Electric hand mixer
A food scale is helpful for weighing dry ingredients to get more consistent results.
🍰 How to Make Bisquick Carrot Cake
Preheat the oven to 350F (177C). Line the bottoms of two 9-inch (22.9 cm) cake pans with parchment paper and lightly coat the pans with cooking spray.
In a medium bowl, whisk together the Bisquick, granulated sugar, brown sugar, cinnamon, and nutmeg.
In a large bowl, combine the raisins, eggs, grated carrots, melted butter, applesauce, and water. Add the dry ingredients and stir until just combined.
Divide the batter evenly between the prepared pans.
Bake for about 30 minutes, then let the cakes cool in the pans for 15 minutes.
Run a knife around the edges, then carefully turn the cakes out. Remove the parchment and let them cool completely on a wire rack before frosting.
While the cakes cool, make the frosting. Beat the cream cheese and softened butter with a hand mixer for about 2 minutes, until smooth. Add the confectioners’ sugar and vanilla, then beat for another 2 to 3 minutes, until creamy and well combined.
To assemble, place one cake layer on a plate or stand and spread frosting over the top. Add the second layer, then frost the top and sides. Finish with chopped walnuts or pecans, if desired.
How to Store Bisquick Carrot Cake
Store the cake in a covered container in the refrigerator for up to 3 to 4 days. Individually wrapped slices also freeze well. Thaw for 24 hours in the fridge before serving.
Watch How to Make It!
Bisquick Carrot Cake Recipe
Ingredients
- 2 cups Bisquick baking mix (246g)
- ½ cup granulated sugar (96g)
- ½ cup packed light brown sugar (96g)
- 2 teaspoons cinnamon
- 1 teaspoon nutmeg
- ½ cup raisins
- 3 large eggs, whisked
- 2½ cups shredded carrots
- 3 tablespoons butter, melted
- 3 tablespoons unsweetened applesauce
- 2 tablespoons warm water
- cooking oil spray
- chopped pecans or walnuts (optional; for decorating the cake)
Cream Cheese Frosting:
- 8 ounces full-fat cream cheese block (227g)
- 4 tablespoons butter, softened
- 2 cups confectioners’ sugar (240g)
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (177°C). Line the bottoms of two 9-inch (22.9 cm) cake pans with parchment paper and lightly coat the pans with cooking spray.
- In a medium bowl, whisk together the Bisquick, granulated sugar, brown sugar, cinnamon, and nutmeg.
- In a large bowl, combine the raisins, eggs, grated carrots, melted butter, applesauce, and water. Add the dry ingredients and stir until just combined.
- Divide the batter evenly between the prepared pans. Bake for about 30 minutes, then let the cakes cool in the pans for 15 minutes.
- Run a knife around the edges, then carefully turn the cakes out. Remove the parchment and let them cool completely on a wire rack before frosting.
- While the cakes cool, make the frosting. Beat the cream cheese and softened butter with a hand mixer for about 2 minutes, until smooth. Add the confectioners’ sugar and vanilla, then beat for another 2 to 3 minutes, until creamy and well combined.
- To assemble, place one cake layer on a plate or stand and spread frosting over the top. Add the second layer, then frost the top and sides. Finish with chopped walnuts or pecans, if desired.
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). This Bisquick carrot cake is inspired by one of my longtime favorite recipes, with a few tweaks to make it just right. It’s a classic celebration cake, indulgent and full of sugar and butter. That said, using applesauce in place of some of the butter here does keep the cake a bit lighter while still delivering that classic, rich carrot cake flavor. I usually skip the nuts, but that’s simply a personal preference. If you enjoy a little crunch, chopped walnuts or pecans make a lovely addition and can be easily folded into the batter or sprinkled on top. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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👩🏻🍳 More Carrot Recipes
- Carrot Candy (a fun decoration for carrot cake!)
- Carrot Leaves Pesto (don’t forget carrot greens are an edible part of the carrot)
- Air Fryer Baby Carrots
- Carrot Fruit Salad
- Air Fryer Whole Carrots
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
This sounds so good. I’m wondering if this could be made in a 13×9 sheet cake pan? I don’t own any round pans yet.
Hi Oveta, great question! You should be able to bake it in a 13×9 to make one large single-layer cake, but you might need to increase the baking time.
What are some other things that you like to make with Bisquick?