dd all remaining ingredients except for nuts and carrots. Mix well
rom heat. Add contents of carrot and raisin pouch. Let stand
CARROT CAKE LAYER:
Grease and flour
For Pecan Cream Filling: A day before you make the cake, blend the
b>On a parchment paper-lined baking sheet, trace or draw small carrot
Carrot cake: Mix the butter and the
ne by one whilst beating on medium speed.
Add in
Carrot Cake:
Soak carrots and raisins
set it for 325 degrees on high fan).
FOR THE CAKE:
Grease
lectric mixer, beat cream cheese on medium until fluffy, scraping down
owl using an electric mixer on high speed until fluffy; reduce
nd mix.
Pour the carrot cake batter in the bottom of
blobs of Coconut Oil on the bottom of your baking
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.
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
o 10 minutes. Stir in carrot cake mix to form a thick
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
For frosting:
In a medium bowl, cream together the cream cheese and butter until creamy.
Mix in the vanilla, then gradually stir in the confectioners' sugar.
Store in the refrigerator after use.
For Waffles:
Prepare cake mix according to directions.
Add milk, butter,nuts,carrots and vanilla.
Pour into well oiled and hot waffle iron.
Cook until crisp 3-4 minute.
Spread with frosting while hot to melt.
lt with a hand mixer for 4-5 mins until