CARROT CAKE LAYER:
Grease and flour
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
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
Combine all cake ingredients until well blended.
Bake in a greased and floured pans at 350 F (for round layers, approx 40 minutes; for 10x14 sheet cake or bundt pan, approx 60 min).
Test with toothpick for doneness - this is a very moist cake!
Cool.
Combine frosting ingredients in large bowl until very creamy.
Frost cake when it is completely cooled (putting cake in freezer for 15 minutes once cooled sometimes makes icing easier).
Enjoy! This cake freezes very well!
Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
Preheat oven to 350\u00b0F. Grease and line a deep 9 inch square cake pan.
Sift flour, cornstarch, baking powder, baking soda and spice mix into a large bowl. Stir in sugar, nuts and carrot. Whisk together oil, sour cream and eggs then mix into dry ingredients until combined. Transfer to prepared pan and bake for 45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
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).
For the cake:.
Line 3 (9-inch)
pray 2 (8-inch) round cake pans (the 2-inch high