WALMART POWDERED SUGAR RECIPES

Steps:

• COOKIE DOUGH DIRECTIONS: In a large bowl combine sour cream, sugar, butter, eggs and vanilla; mix well. In a smaller bowl combine flour, baking powder, baking soda and salt, then add to wet mixture and mix until everything is just incorporated. With a cookie scoop, scoop out even size scoops of dough and then roll in a ball in your hand and place on a cookie sheet and slightly flatten with your hand so it's in a circular shape. Bake in a pre-heated 350 degree oven until light golden brown, no more than 10 minutes. They may seem under done but they aren't. Transfer to a cooling rack and let cool completely before frosting.
• BUTTERCREAM FROSTING DIRECTIONS: Directions: Cream together butter and shortening in mixer, with paddle attachment on medium for about 2 minutes. Add 1/2 cup powdered sugar and beat until smooth, Add another 1/2 cup and beat until smooth. Add Vanilla, mix. Add gradually the remaining sugar and milk, making sure you end with sugar. Continue to mix on medium until smooth.

Steps:

• Preheat the oven to 350°F (180°C).
• Make the carrot cake: Shred carrots by hand or in a food processor, then set aside in a small bowl.
• In a large bowl, combine brown sugar, powdered sugar, and eggs and whisk until smooth.
• Add the oil and whisk to combine.
• Add the vanilla, flour, baking powder, cinnamon, nutmeg, and shredded carrots and stir with a spatula to combine.
• Make the cheesecake: In a separate large bowl, whisk together the cream cheese and powdered sugar until smooth.
• Whisk in the eggs, 1 at a time. Add the vanilla and sour cream and whisk until well blended.
• Pour ¾ of the carrot cake batter into a greased 8-inch springform pan and smooth the top. Add ½ of the cheesecake batter, then the rest of the carrot cake batter and cheesecake batter.
• Bake for 45 minutes, or until the cheesecake is set. Remove from the oven and let cool to room temperature, about 1 hour. Refrigerate for 4 hours, or overnight.
• Release from the springform, then slice and serve.
• Enjoy!