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 I wanted to post this months recipe on the very first of the month since Easter is so soon! This is a traditional family recipe of ours, and we make it every Easter. My husband, who does not eat cake, looks forward to this one. Its as good as its name suggests.

Dont forget you can pick up a print out 

The Carrot Cake of Awesomeness

Ingredients: (All ingredients should be full fat!)

Cake-

1 box spice cake mix                                         1 instant 3.4oz vanilla pudding

4 eggs                                                                ¾ cup water

½ cup sour cream                                              ¼ cup oil


1 cup shredded carrots                                      1 8oz can crushed pineapple (drained)

½ cup flaked coconut                                         ½ cup chopped pecans

½ cup raisins


Frosting-

1 cup of salted butter, softened                          1 8oz block of cream cheese

6 cups powdered sugar                                       ½ cup caramel ice cream topping

1-2tbsp whole milk (or heavy cream)


Directions:

  1. Preheat the oven to 325 degrees. Grease AND FLOUR two baking pans

  2. Combine the first six ingredients and mix together for about 30 seconds on low. Then beat them together on medium for about two minutes.

  3. Fold the last five ingredients together in the cake mix until JUST combined

  4. Pour the mixture evenly into the two pans and put them in the oven for 25-30 minutes.

  5. Cool the cakes

  6. While the cakes are cooling mix together the frosting by first beating together the butter and cream cheese until they are fluffy (about 4 minutes)

  7. Mix in the ice cream topping, the sugar, and the milk, until the frosting is smooth

  8. Frost and enjoy!

Note:

This cake freezes BEAUTIFULLY. I usually make it as two separate cakes instead of one big one and freeze the second one for later. 

The frosting is equally good on cinnamon rolls.



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