he cinnamon, mixed spice, salt, and grated carrot.
Empty the flour
s billed as the richest carrot cake recipe ever.
Lightly grease and
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
Cut Twinkies in half lengthwise; line cake pan.
Bake a yellow cake (follow cake recipe), but add 2 packages of French vanilla (instant as directions says) pudding as a topping (for regular cake size) for cake instead of icing.
Pour over the cake.
Then drain one large can of crushed pineapple and spread all over top of pudding.
Then top pineapples with Cool Whip (1 tub).
Sprinkle with 2 cups of coconut and sprinkle chopped finely chopped pecans as decoration.
Can be frozen.
nd spice into a large bowl. Mix in brown sugar, carrot, oil
mixed spice, ginger and salt into a bowl. Add sugar, carrot and
TO MAKE THE CAKE.
Grease deep 22cm round cake pan, line the
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.
t the bottom of my recipe that this has bad reviews
ine an 8 inch round cake pan.
Whisk together eggs
ize pan, heat the grated carrot, oats, milk, water, and salt
ine a deep 8 inch cake pan with parchment paper.
For the cake:.
Line 3 (9-inch)
CAKE:
Preheat oven to 350
Combine cake mix, oil and water.
0b0F. Grease two 8 inch cake pans. In a saucepan, heat
FOR THE SPICE BLEND:
3 tablespoons cinnamon.<
CARROT CAKE: Preheat the oven to moderately
our batter into a 9x13 Cake pan or a Bundt pan
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.