For Pecan Cream Filling: A day before you make the cake, blend the sugar, flour
CARROT CAKE LAYER:
Grease and flour the bottom of a 9 or
Carrot Cake:
Soak carrots and
For the Cheesecake Layer.
Preheat
br>Pour the carrot cake batter in the bottom of the pan. Pour the cream cheese
Position the oven racks in the center and lower third of the oven.
Carrot cake: Mix the butter and the crushed walnuts in a sauce
nd spread the filling. Repeat with the remaining crusts, save the best one for the top
lobs of Coconut Oil on the bottom of your baking pan
Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake:
In large bowl, combine
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.
Mix and chill.\tServe
with
raw
vegetables.
(This is the best recipe for a relish tray that you can make.)
b>carrot cake mix to form a thick batter.
Pour batter into 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.
Set aside.
Meanwhile prepare Carrot Cake: In large bowl, combine oil
rom heat. Add contents of carrot and raisin pouch. Let stand
nch of salt for 5 mins. Stir in the eggs, one
tir into the cake mixture. Stir in the grated carrot and pour the mixture into
archment paper in the bottom of your cake pan.
Mix together