Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
nd 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake
Prepare batter of a 2 layer yellow cake mix according to package directions.
Pour batter into greased 9 x 13-inch pan. Cover batter with the chopped rhubarb.
Sprinkle sugar on top. Pour whipping cream over ingredients in pan.
Bake at 350\u00b0 for 50 to 60 minutes.
The cream and rhubarb will sink to the bottom, forming a lush custard.
Store in refrigerator.
Serve warm or cold.
CARROT CAKE LAYER:
Grease and flour the
d freeze.
For the Carrot Cake Layers.
Adjust oven rack
nd flour three 8-in cake pans.
Preheat oven to
nch baking dish.
Beat cake mix, water, vegetable oil, and
Add white sugar and beat 2 minutes. Beat 4 eggs, 1
o 16 oz cake recipes together in
Carrot Cake:
Soak carrots and raisins
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
o package directions for 2 layer cake.
For fillings, divide whipped
Combine cake mix, salad dressing, eggs, water and cinnamon, mixing at medium speed on electric mixer until well-blended.
Stir in carrots and walnuts.
Pour into greased 13 x 9-inch baking pan.
Preheat oven to 350F; spray a 13x9 cake pan with Pam (non-stick cooking spray) and set aside.
In a large bowl, combine dry cake mix, Miracle Whip salad dressing, eggs, water and cinnamon at medium speed until well blended.
With a wooden spoon, stir in carrots and walnuts.
Note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced.
Pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean.
Cool completely and then frost.
nd mix.
Pour the carrot cake batter in the bottom of
Prepare carrot cake mix as directed on box.
Stir in nuts, raisins and pineapple.
Bake in a greased and floured 13 x 9 x 2-inch pan for 35 to 45 minutes at 350\u00b0.
Frost cooled cake with cream cheese frosting.
Combine cake mix, salad dressing, eggs, water and cinnamon. Mix at medium speed until well blended.
Stir in carrots and walnuts.
Pour into greased 13 x 9-inch baking pan.
Bake at 350\u00b0 for 35 minutes or until lightly browned.
Cool and frost.
Serves 12.
Carrot cake: Mix the butter and the
Preheat oven to 350\u00b0.
Beat salad dressing, cake mix, eggs, water and cinnamon at medium speed until well blended.
Stir in carrots and nuts.
Pour into greased 13 x 9-inch pan.
Bake at 350\u00b0 for 30 to 35 minutes or until toothpick inserted in center comes out clean.
Cool completely.
Spread with frosting or sprinkle powdered sugar over top of cooled cake.
Stir in grated carrots, 1/2 cup raisins, cinnamon, and allspice