Carrot Cake (muffins or just cake)
1 box Duncan Hines Decadent Carrot Cake Mix
1-8ounce crushed pineapple
3 eggs
1 cup warm milk or heavy cream
1/4 cup softened unsalted butter
Preheat oven to 350 degrees.
Empty the package of carrot & raisin mix into bowl and cover with warm milk.
Empty cake mix into bowl add crushed pineapple with juice, eggs, butter and mix.
Add carrot, raisin and milk mixture and mix by hand about 50 strokes or until well blended.
Now if you are making cup cakes (which I prefer because of individual serving size) put papers in muffin pans and fill half way with batter. Bake for 25 minutes. If you are baking in layers remember to grease and flour your 2 layer pans and divide batter between pans. Bake for 25 minutes.
Cream Cheese Frosting
4 ounces of cream cheese softened
1/4 cup softened butter
1 pound powder sugar
1 Tablespoon milk
1 teaspoon vanilla
orange coloring (optional)
Mix all ingredients until smooth. Frost cakes when completely cool.
They are really good and really simple and make a great homemade snack for after school or to take in lunch. Hope everyone enjoys. Have a good day.
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