ntil the cake has cooled then spread on cake.
Cake:
Preheat
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
et aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl,
glass baking dish.
FOR THE TOPPING: Spread melted
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
n oven that is preheating for about a minute or less
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.
nd mix.
Pour the carrot cake batter in the bottom of
Cream oil, sugar, eggs. Add pineapple, carrot. Mix well. Add dry ingredients and vanilla. When well mixed, stir in nuts.
Grease 13 x 9 x 2 pan.
Bake 350\u00b0F for 45 minutes.
Frosting: Mix sugar, margarine, cream cheese, and vanilla - add a little milk if needed.
Add 1 egg and beat for 2 minutes; reduce speed to
For Pecan Cream Filling: A day before you make the cake, blend the
Carrot cake: Mix the butter and the
o 10 minutes. Stir in carrot cake mix to form a thick
Prepare the yellow cake mix as directed for a 9 X 13 pan
00b0F. Grease two 8 inch cake pans. In a saucepan, heat
on-stick spray. Add the carrot cake batter and use a spatula
nd flour two 9-inch cake pans.
In a large