In a mixer bowl combine cake mix, oil, 1-1/4
For Pecan Cream Filling: A day before you make the cake, blend the
For the cake:.
Line 3 (9-inch)
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.
Carrot Cake:
Soak carrots and raisins
t 350 degrees for 45-55 minutes.
--------------Frosting----------.
Cream together
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
lastic wrap and freeze.
For the Carrot Cake Layers.
Adjust oven
Add 1 egg and beat for 2 minutes; reduce speed to
CARROT CAKE LAYER:
Grease and flour
ixer until frosting is light and fluffy.
Spread frosting over cooled cake.
r 9-inch) cake pans.
For the cake:
Mix together the
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
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.
o 10 minutes. Stir in carrot cake mix to form a thick
FOR THE CAKE: Preheat oven to 350 degrees
1. For the cake: Preheat oven to 350\u00b0.
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.
Cream oleo and sugar.
Beat in eggs.
Sift flour with soda and cocoa.
Alternately add dry ingredients and milk to creamed mixture.
Bake in greased and floured pans at 350 degrees for 30 to 35 minutes.
Look for\"Frosting for Clabber Cake\" recipe # 42168.