For the cake:.
Line 3 (9-inch)
CARROT CAKE LAYER:
Grease and flour
Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
nd mix.
Pour the carrot cake batter in the bottom of
lastic wrap and freeze.
For the Carrot Cake Layers.
Adjust oven
Add 1 egg and beat for 2 minutes; reduce speed to
For Pecan Cream Filling: A day before you make the cake, blend the
Carrot cake: Mix the butter and the
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.
n oven that is preheating for about a minute or less
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
o 10 minutes. Stir in carrot cake mix to form a thick
0b0F. Grease two 8 inch cake pans. In a saucepan,
alt with a hand mixer for 4-5 mins until creamy
n the bottom of your cake pan.
Mix together the
on-stick spray. Add the carrot cake batter and use a spatula
To make the cake batter, clean, peel and
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).