For Pecan Cream Filling: A day before you make the cake, blend the
CARROT CAKE LAYER:
Grease and flour
To make the cake batter, clean, peel and
Carrot Cake:
Soak carrots and raisins
out 45 minutes. Remove pan from water; let cool 20 minutes
x9\" glass baking dish.
FOR THE TOPPING: Spread melted butter
Carrot cake: Mix the butter and the
n oven that is preheating for about a minute or less
nd mix.
Pour the carrot cake batter in the bottom of
FOR THE CAKE: Preheat oven to 350 degrees
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
Add 1 egg and beat for 2 minutes; reduce speed to
udding mix and remove saucepan from heat. Stir in grated carrots
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.
r 9-inch) cake pans.
For the cake:
Mix together the
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.
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
0 by 4 inch angel cake pan.
Drain pineapple and
Sift flour.
Combine with sugar and set aside.
Put the next 4 ingredients together in saucepan and bring to a boil.
Pour over sugar/flour mixture; mix well.
Add eggs, buttermilk, cinnamon, soda and vanilla.
Beat well.
Bake in 10 3/4-inch wide, 1-inch deep and 16-inch long pan for 20 minutes at 400\u00b0.
Spread with Icing for Chocolate Cake from this same book.
Sprinkle nuts over top, if desired.
For the cake:.
Line 3 (9-inch)