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.
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
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
0b0F. Grease two 8 inch cake pans. In a saucepan, heat
Bake the muffins until a toothpick inserted into the cake part of
on-stick spray. Add the carrot cake batter and use a spatula
n the bottom of your cake pan.
Mix together the
oothpick comes out clean and muffins are lightly browned. Cool.
Preheat oven to 400 degrees.
Mix flour, baking powder, cinnamon and salt in a large bowl.
Mix cereal and milk in another bowl, let stand for 3 minutes.
Mix in carrots, sugar, egg and oil.
Add to flour mixture until moist (Batter will be lumpy).
Stir in raisins.
Grease muffin pan and spoon batter into muffin pan filling each cup to 2/3 full.
Bake for 25 minutes or until golden brown.
Serve warm.
STORAGE: Cool leftover muffins and wrap each tightly with plastic wrap and freeze.
Preheat oven to 350\u00b0.
In large mixing bowl place cake mix, eggs, oil and 1 tablespoon reserved pineapple juice, stir well to combine, add drained crushed pineapple and pecans, stir to blend. Batter will be thick and smooth, if it's too stiff, add a little bit more pineapple juice.
Place paper muffin liners in muffin tin, divide batter equally between muffin liners.
Bake for 25 - 30 minutes, test with a toothpick for doneness.
Cool on wire rack.