Inside Out Carrot Cake Recipes

Steps:

• 1. Preheat oven 350º Beat cake mix, oil, eggs & water for 2 minutes. Add frosting & mix well.
• 2. Spray bundt pan with cooking spray (If you don't have a bundt pan just use a 9"x13" bake pan.) Bake for 45 to 55 minutes. This makes a very moist cake so it does not need any frosting on it.
• 3. Dust with Powder Sugar if desired ( I do)

Steps:

• 1. PREHEAT OVEN TO 375F. GREASE 2 BAKING SHEETS.
• 2. WHISK TOGETHER FLOUR, CINNAMON, BAKING SODA AND SALT IN MEDIUM BOWL.
• 3. BEAT TOGETHER BUTTER, SUGARS, EGG AND VANILLA IN A BOWL WITH AN ELECTRIC MIXER AT MEDIUM SPEED UNTIL PALE AND FLUFFY, ABOUT 2 MINUTES.
• 4. MIX IN CARROTS, NUTS AND RAISINS AT LOW SPEED. ADD IN FLOUR AND BEAT UNTIL JUST COMBINED.
• 5. DROP BY 1 1/2 TBSP OF BATTER PER COOKIE 2 INCHES APART ON BAKING SHEETS AND BAKE, ABOUT 12-16 MINUTES OR UNTIL COOKIES ARE LIGHTLY BROWN AND SPRING BAKE WHEN TOUCHED.
• 6. COOL COOKIE FOR 1 MINUTE, THEN TRANSFER TO RACKS TO COOL COMPLETELY.
• 7. WHILE COOKIES COOL, BLEND CREAM CHEESE AND HONEY UNTIL SMOOTH. FROST ON FLAT SIDES WIT A TBSP OF FILLING. PRESS TOGETHER.

Steps:

• Heat oven to 350°F. Grease bottom and sides of one 13x9-inch pan or two 8-inch or 9-inch round pans with shortening; lightly flour. In large bowl, beat granulated sugar, oil and eggs with electric mixer on low speed about 30 seconds or until blended. Add flour, cinnamon, baking soda, 1 teaspoon vanilla and the salt; beat on low speed 1 minute. Stir in carrots and nuts. Pour into pan(s).
• Bake 13x9-inch pan 40 to 45 minutes, round pans 30 to 35 minutes, or until toothpick inserted in center comes out clean. Cool rectangle in pan on cooling rack. Cool rounds 10 minutes; remove from pans to cooling rack. Cool completely, about 1 hour.
• In medium bowl, beat cream cheese, butter, milk and vanilla with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth and spreadable. Frost 13x9-inch cake or fill and frost round layers with frosting. Sprinkle nutmeg on frosted cake, if desired. Store in refrigerator.

Steps:

• In a small mixing bowl, beat filling ingredients till well mixed. Set aside. In a large mixing bowl, make the cake mix: Combine eggs and sugar and beat till light. Add carrots and oil and beat till well combined. In another bowl, mix dry ingredients and add to carrot mixture. Stir in walnuts and raisins.
• Grease and flour a 10 inch fluted tube pan. Place 3 cups of mix into pan and top with filling mixture. Place remaining batter on top of filling covering as much as possible. Bake 350° for 55-60 minutes. Cool for 15 minutes and remove from pan. Cool completely and sprinkle with powdered sugar. Refrigerate leftovers.