bowl.
Stir carrot cake mix, vegetable oil, and eggs together in
CARROT CAKE LAYER:
Grease and flour
Carrot Cake:
Soak carrots and raisins
d freeze.
For the Carrot Cake Layers.
Adjust oven rack
Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine oil, sugar, eggs
br>Meanwhile prepare Carrot Cake: In large bowl, combine oil, 1 cup sugar
Fill a roasting pan halfway with water and place in the
ay before you make the cake, blend the sugar, flour
nd mix.
Pour the carrot cake batter in the bottom of
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.
ut 2 blobs of Coconut Oil on the bottom of your
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.
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.
alt in large bowl. Add oil, eggs and vanilla; mix well
Carrot cake: Mix the butter and the
side.
Combine eggs, sugar,& oil; mix until smooth.
Stir
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
n large bowl with mixer on low speed, beat cake mix, cinnamon