CARROT CAKE WITH SPICE CAKE MIX 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:

• In a large bowl, combine the cake mix, pudding mix, eggs, water, sour cream and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in the carrots, pineapple, coconut, pecans and raisins just until blended. Pour into two greased and floured 9-in. round baking pans., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat butter and cream cheese until fluffy. Add the confectioners' sugar, ice cream topping and enough milk to achieve desired consistency. Spread frosting between layers and over the top and sides of cake. Store in the refrigerator.