CARROT CAKE LAYER:
Grease and flour
ide of bowl. Gradually add sugar, beating until fluffy. Beat in
Carrot cake: Mix the butter and the
Carrot Cake:
Soak carrots and raisins
Preheat oven to 350 degrees.
In large bowl, beat sugar and oil. Add eggs and beat well.
Sift together flour, soda, cinnamon, and salt into egg mixture; mix well; fold in carrots and nuts.
Place batter in greased 9x13 pan; bake for 45 minutes.
FROSTING: Beat together powdered sugar, cream cheese, vanilla, butter and milk; spread on cooled carrot cake.
ectric mixer, beat cream cheese, sugar and vanilla until smooth. Beat
heese and 3/4 cup sugar until smooth.
Beat in
o medium-low. Add white sugar and beat 2 minutes. Beat
and mixer beat cream cheese, sugar and flour until light and
efore you make the cake, blend the sugar, flour and salt in
o 10 minutes. Stir in carrot cake mix to form a thick
-
Mix in apple and carrot.
Sift dry ingredients together
rom oven. Sprinkle on brown sugar until Coconut oil is absorbed
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.
ug, Mix egg, milk, syrup, carrot and oil and combine thoroughly
For the cake:.
Line 3 (9-inch)
dd the eggs, butter and sugar to a food processor; process
n the bottom of your cake pan.
Mix together the
and spray 2 round 9\" cake pans with non-stick pan