Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
d freeze.
For the Carrot Cake Layers.
Adjust oven
alnuts into batter.
Spread carrot cake batter in the prepared pan
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
o 10 minutes. Stir in carrot cake mix to form a thick
CARROT CAKE LAYER:
Grease and flour
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.
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 sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
nd mix.
Pour the carrot cake batter in the bottom of
Carrot cake: Mix the butter and the
ay before you make the cake, blend the sugar, flour and
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
rom heat. Add contents of carrot and raisin pouch. Let stand
n the bottom of your cake pan.
Mix together the
and spray 2 round 9\" cake pans with non-stick pan
Cake:.
Preheat oven to 350
Make the cake: Position oven rack in
lour a 12 cup bundt cake pan.
Beat all ingredients