Follow directions on cake mix box; add carrots and walnuts. Bake cake as directed on back of box.
When cool, frost with frosting and sprinkle with nuts.
For the cake:.
Line 3 (9-inch)
CARROT CAKE LAYER:
Grease and flour the bottom of a
Combine all ingredients for bars in large mixing bowl.
Beat until smooth.
Pour into greased 9\"x 13\" cookie sheet or large oblong pan.
Bake at 350 degrees for 30 minutes.
Let cool completely before frosting with my Easy Carrot Bar Cake Cream Cheese Frosting.
Cut in squares and serve.
Note: You can either add nuts to the cake mix or sprinkle chopped walnuts on top of my Easy Carrot Bar Cake Cream Cheese Frosting before cutting into squares.
For cake: Mix all ingredients together by hand.
Pour into greased 9x13x2 inch pan.
If using glass pan, bake at 325 degrees.
Otherwise, bake at 350 degrees for 45 minutes.
Check for doneness using toothpick.
For icing: Mix all ingredients together and frost cool cake.
Keep in refrigerator.
Will keep for a long time.
stir together flour, baking powder and cinnamon. Set aside.
In
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:
Soak carrots and raisins in 1 cup HOT
Mix cake according to directions.
Then add raisins, nuts, cinnamon and pineapple.
Pour batter into well greased 13 x 9 pan.
Bake at 350\u00b0 until done, about 30 minutes.
Cool and frost with favorite cream cheese frosting.
(I prefer Pillsbury.)
Beat in lemon zest and juice, and salt. Beat in eggs
To make carrot pattern, combine an egg, sugar, flour and milk.
Separate
>and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake
>and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake
asting pan halfway with water and place in the lower
eat cream cheese, sugar and flour until light and fluffy. Add eggs
Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm
Combine first 6 ingredients; beat 2 minutes at medium speed of an electric mixer.
Fold in carrots, raisins and pecans.
Spoon batter into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 55 minutes and test.
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.
u make the cake, blend the sugar, flour and salt in a
onstantly. Pour in pudding mix and remove saucepan from heat. Stir