Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
reheated 350\u00b0 oven until cake tester inserted into center comes
Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
Mix cake according to directions.
Then add raisins, nuts, cinnamon and pineapple.
Pour batter into well greased 13 x 9 pan.
Bake at 350\u00b0 until done, about 30 minutes.
Cool and frost with favorite cream cheese frosting.
(I prefer Pillsbury.)
d freeze.
For the Carrot Cake Layers.
Adjust oven
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.
alnuts into batter.
Spread carrot cake batter in the prepared pan
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
o 10 minutes. Stir in carrot cake mix to form a thick
Follow directions on cake mix box; add carrots and walnuts. Bake cake as directed on back of box.
When cool, frost with frosting and sprinkle with nuts.
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.
Cream sugar and butter.
Beat in one egg at a time.
Add flour and buttermilk.
Mix well.
In a separate small bowl, mix cocoa and red food coloring, making a paste.
Add vinegar to paste and mix well.
Add mixture to first batter, stirring until thoroughly blended.
Add salt and mix well.
Pour batter into greased cake pans.
Bake at 350\u00b0 for 30 to 35 minutes.
Frost with Red Velvet Cake Frosting.
nd mix.
Pour the carrot cake batter in the bottom of
Carrot cake: Mix the butter and the
ay before you make the cake, blend the sugar, flour and
dd to cake batter later.
Cake Batter:
Combine Carrot Cake mix, french
rom heat. Add contents of carrot and raisin pouch. Let stand
Grease 15cm x 25cm loaf pan or 24cm round cake tin.
Combine ingredients in a large bowl, stir well. Pour mixture into pan.
Bake in moderate (180C) oven ~1 hour.
Stand cake 5 minutes, turn onto wire rack to cool.
Frosting.
Beat cream cheese, butter and lemon until light and fluffy, gradually beat in icing sugar.
Spread cake with frosting.