CARROT CAKE LAYER:
Grease and flour
Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
nd freeze.
For the Carrot Cake Layers.
Adjust oven rack
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.
alnuts into batter.
Spread carrot cake batter in the prepared pan
Carrot cake: Mix the butter and the
ay before you make the cake, blend the sugar, flour and
o 10 minutes. Stir in carrot cake mix to form a thick
Heat oven to 350 degrees.
Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
Pour into 24 paper lined muffin cups. Bake 18 minutes.
***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
***Can substitute spice cake mix for the carrot cake mix.
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
n the bottom of your cake pan.
Mix together the
butter and sugar to a food processor; process to cream together
n one bowl, add green food coloring and mix.
In
0b0F. Grease two 8 inch cake pans. In a saucepan, heat
Combine sugar, oil and eggs; beat well.
Add the next 5 ingredients; beat well.
Fold in carrots and nuts.
Pour into a greased angel food cake pan.
Bake at 300\u00b0 for 60 minutes.
Beat the cream cheese, butter, icing sugar and vanilla until creamy; ice the Carrot Cake when cool.
Preheat oven to 325\u00b0F.
Mix all ingredients.
Spray 9x13-inch cake pan to grease.
Fill cake pan. Smooth top as best as possible.
Bake for 15 to 20 minutes. (I checked mine at 10 and then again at 15. It was almost done then. So left for another 5 total 20 minutes).
Mix dry ingredients, then add cooking oil and stir well.
Add eggs, one at a time.
Stir well after each.
Add carrots and nuts. Bake in 3 (8-inch) pans at 350\u00b0 for 25 or 30 minutes.
The baby food makes this cake very moist.
Cool and frost with Cream Cheese Icing.
Spread between each layer.
Spread the rest on top and sides.