Carrot Cake:
Soak carrots and raisins in 1 cup HOT
b>raisins packet and hot water together in a bowl.
Stir carrot cake
Carrot cake: Mix the butter and the
rated carrots, 1/2 cup raisins, cinnamon, and allspice. Cool mixture
CARROT CAKE LAYER:
Grease and flour
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.
ay before you make the cake, blend the sugar, flour and
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
d freeze.
For the Carrot Cake Layers.
Adjust oven rack
et aside.
Meanwhile prepare Carrot Cake: In large bowl, combine
Fill a roasting pan halfway with water and place in the
nd mix.
Pour the carrot cake batter in the bottom of
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.
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
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.
n milk. Frost cooled cupcakes with frosting.
n large bowl with mixer on low speed, beat cake mix, cinnamon
salt, cinnamon, and nutmeg. Put raisins in warm water to plump
dd the grated carrots and raisins to the mixing bowl. Stir
nd flour two 9-inch cake pans.
In a large