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
ompletely.
Cut into 32 bars.
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
0b0F. Grease two 8 inch cake pans. In a saucepan, heat
on-stick spray. Add the carrot cake batter and use a spatula
n the bottom of your cake pan.
Mix together the
Preheat oven to 360 degrees.
Lightly grease 8x8-inch baking pan.
Beat sugar and margarine with an electric mixer at medium speed until well blended - about 2 minutes.
Add egg and vanilla mix well.
Mix in water.
Mix flour, baking powder, cinnamon, and salt. Add to egg mixture and mix until blended.
Mix in oats, raisins, and carrot.
Spread dough in pan.
Bake until toothpick inserted into center comes out clean, about 25 minutes.
Preheat oven to 350\u00b0.
Grease and flour a 13 x 9 x 2-inch pan. Reserve 1 1/2 cups dry cake mix for filling.
Combine remaining dry cake mix and melted butter in large mixer bowl at low speed. Stir in chopped pecans.
Firmly press into pan.
Bake at 350\u00b0 for 6 minutes.
Cool for 5 minutes, then set in freezer for 5 minutes or until bottom of pan is cold.