lastic wrap and 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.
CARROT CAKE LAYER:
Grease and flour
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
Add 1 egg and beat for 2 minutes; reduce speed to
x9\" glass baking dish.
FOR THE TOPPING: Spread melted butter
For Pecan Cream Filling: A day before you make the cake, blend the
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.
n oven that is preheating for about a minute or less
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
o 10 minutes. Stir in carrot cake mix to form a thick
d microwave on Medium power for 1 or 2 minutes, until
Preheat oven to 350\u00b0F. Grease and line a deep 9 inch square cake pan.
Sift flour, cornstarch, baking powder, baking soda and spice mix into a large bowl. Stir in sugar, nuts and carrot. Whisk together oil, sour cream and eggs then mix into dry ingredients until combined. Transfer to prepared pan and bake for 45 mins, or until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
0b0F. Grease two 8 inch cake pans. In a saucepan,
Prepare the yellow cake mix as directed for a 9 X 13 pan
n the bottom of your cake pan.
Mix together the
on-stick spray. Add the carrot cake batter and use a spatula