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
25\u00b0F.
To prepare cake: Combine flour and next 5
CARROT CAKE LAYER:
Grease and flour
br>Put 2 blobs of Coconut Oil on the bottom of
Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
Stir in the zucchini, nuts, and coconut.
Pour into greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees for 45-50 minutes.
Frost with cream cheese icing or dust with powdered sugar.
fter frosting cooled carrot cake, sprinkle with toasted coconut.
To toast coconut, put on
horoughly.
Line cupcake pan with paper liners. Fill each liner
d freeze.
For the Carrot Cake Layers.
Adjust oven rack
Fill a roasting pan halfway with water and place in the
n a bowl.
Stir carrot cake mix, vegetable oil, and eggs
Carrot cake: Mix the butter and the
nd mix.
Pour the carrot cake batter in the bottom of
ay before you make the cake, blend the sugar, flour and
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.
o 10 minutes. Stir in carrot cake mix to form a thick
large pot and fill with water. Bring to a boil
n milk. Frost cooled cupcakes with frosting.