Cheaters Carrot Cake Recipes

Steps:

• For the carrot cake: Preheat the oven to 350 degrees F. Grease two 8-inch cake pans with nonstick cooking spray and line with parchment. Set aside.
• Combine the flour, cinnamon, salt, baking powder, baking soda and hawaij in a large bowl. In a separate large bowl, whisk together the oil, brown sugar and granulated sugar. Whisk in the eggs one at a time, mixing well after each. Whisk in the vanilla.
• Add the dry ingredients to the wet ingredients using a wooden spoon or rubber spatula and mix until about 90% incorporated. Add the carrots and sesame seeds and mix to incorporate (and by this time, all of the flour mixture should be incorporated as well).
• Pour the batter into the prepared cake pans and bake until a toothpick inserted into the center comes out clean, about 30 minutes. Cool for 10 minutes in the pans and then turn onto a wire rack to cool completely.
• For the spiced frosting: Add the butter and cream cheese to a large bowl. Mix with a hand mixer until smooth and combined. Add the powdered sugar and mix until light and fluffy. Then add the heavy cream, vanilla, hawaij and salt. Mix until combined and smooth.
• Cover the cakes with frosting and stack. Use the carrot ribbons to roll into rose shapes and place on top of the cake. Decorate with the rosemary and serve!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Beat together eggs, oil, white sugar, and 2 teaspoons vanilla extract in a large bowl. Mix in flour, baking soda, baking powder, salt, and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
• Bake in preheated oven until a toothpick inserted into center of cake comes out clean, 40 to 50 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• To make frosting: Combine butter, Neufchatel cheese, confectioner's sugar, and 1 teaspoon vanilla extract. Beat until mixture is smooth and creamy. Stir in chopped pecans. Spread frosting over completely cooled cake.

Steps:

• Preheat oven to 350.
• Grease and flour 8 or 9 inch souffle pan.
• Mix carrots, raisins, pineapple, eggs, and water in a bowl.
• Add the nut package from the nut bread mix if its separate and stir that inches.
• Stir in nut bread mix.
• Pour into souffle pan and bake 50-60 minutes or until a toothpick inserted in the center comes out clean.

Steps:

• Preheat oven to 350F; spray a 13x9 cake pan with Pam (non-stick cooking spray) and set aside.
• In a large bowl, combine dry cake mix, Miracle Whip salad dressing, eggs, water and cinnamon at medium speed until well blended.
• With a wooden spoon, stir in carrots and walnuts.
• Note that putting the nuts in the cake is optional; you also use them as a garnish after the cake is iced.
• Pour the batter into prepared pan and bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean.
• Cool completely and then frost.