BEST STORE BOUGHT CARROT CAKE RECIPES

Steps:

• Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining with parchment paper. See notes below.
• Blend cake mix, water/pineapple juice mixture, vanilla, oil and eggs in large bowl at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
• Stir in carrots, pineapple and pecans until incorporated throughout batter. Pour batter into pans and bake immediately.
• Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out clean. Shield top of cake with aluminum foil to prevent overbrowning if needed.
• Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before frosting.
• Baking times:(2) 9 inch pans and 9 x 13 pan: 23 – 28 minutes8 x 4 loaf pans: 40 – 45 minutes
• Cream Cheese Frosting

Steps:

• Preheat oven to 350 degrees.
• Mix flour, cinnamon, salt, baking soda, baking powder, nutmeg, and allspice in a bowl.
• In a separate bowl mix oil, applesauce, pineapples, raisins, and coconut.
• Add eggs by hand to dry mix 1 by 1.
• Then using an electric mixer on low setting to add the wet mix to egg mix.
• Then by hand mix in the carrots and walnuts.
• Use some Crisco spray with flour and spray 2 9-inch pans.
• Pour batter into the pans.
• Cook for about 40 mins or until a toothpick comes out clean.
• For the icing, mix the butter and cream cheese with electric mixer.
• Add powdered sugar little by little.
• Once the sugar is in add the pineapple juice and then the vanilla extract.
• Once the cake has cooled, ice the cake.