For Pecan Cream Filling: A day before you make the cake, blend the
CARROT CAKE LAYER:
Grease and flour
heet, trace or draw small carrot.
patterns.
Pipe the
Carrot Cake:
Soak carrots and raisins
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
nd mix.
Pour the carrot cake batter in the bottom of
lastic wrap and freeze.
For the Carrot Cake Layers.
Adjust oven
rom sticking to the cake). Let cool for about 45 minutes, then
Add 1 egg and beat for 2 minutes; reduce speed to
x9\" glass baking dish.
FOR THE TOPPING: Spread melted butter
Carrot cake: Mix the butter and the
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.
n oven that is preheating for about a minute or less
r 9-inch) cake pans.
For the cake:
Mix together the
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
Cake Roll:
Coat 2 (15
Grease a 10x15-inch jelly roll pan and line with parchment
0 by 4 inch angel cake pan.
Drain pineapple and
o 10 minutes. Stir in carrot cake mix to form a thick