CARROT CAKE LAYER:
Grease and flour the bottom of a
Carrot Cake:
Soak carrots and raisins in 1 cup HOT
>and vanilla extract until smooth. Set aside. Meanwhile prepare Carrot Cake.
Carrot Cake
Beat in lemon zest and juice, and salt. Beat in eggs
>and 2 teaspoons vanilla until smooth. Set aside.
Meanwhile prepare Carrot Cake
e cake:
asting pan halfway with water and place in the lower
eat cream cheese, sugar and flour until light and fluffy. Add eggs
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.
Carrot cake: Mix the butter and the crushed walnuts in a sauce pan and warm
u make the cake, blend the sugar, flour and salt in a
onstantly. Pour in pudding mix and remove saucepan from heat. Stir
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.
b>cake batter later.
Cake Batter:
Combine Carrot Cake mix, french vanilla pudding, and
Beat oil and eggs together. Beat in the pineapple with juice and the cake mix.
Stir in the zucchini, nuts, and coconut.
Pour into greased and floured 13 X 9 inch baking pan.
Bake at 350 degrees for 45-50 minutes.
Frost with cream cheese icing or dust with powdered sugar.
BEEF AND CARROT STEW:
Toss the meat
For the cake:.
Line 3 (9-inch)
chest carrot cake recipe ever.
Lightly grease and
lsius.
Cream the butter and sugar until fluffy.
0b0F. Grease two 8 inch cake pans. In a saucepan,