Type what you have

Ingredients

• ✓ carrot cake mix
• pineapple
• egg
• water
• vegetable oil
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two (8-inch) round pans.
2. 2 Beat cake mix, pineapple with juice, eggs, water, oil, and nuts in a large bowl with an electric mixer at medium speed until well blended, about 2 minutes. Spread batter into the prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 35 to 40 minutes. Cool completely before frosting.

By cookie

Ingredients

• ✓ carrot cake mix
• water
• vegetable oil
• egg
• almond
• coconut
• toffee baking bits
• milk
• vanilla pudding mix
• cream cheese
• whipped topping

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. 2 Beat cake mix, water, oil, and eggs in a bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until combined, scraping the sides of the bowl as needed, about 2 minutes. Pour batter into the prepared baking dish.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 31 to 36 minutes. Remove from the oven; keep the oven on.
4. 4 Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 20 minutes more.
5. 5 While cake is cooling, spread almonds and coconut on a baking sheet.
6. 6 Bake in the preheated oven until toasted and fragrant, 5 to 10 minutes; set aside until cake is cooled.
7. 7 While cake, almonds, and coconut are cooling, beat milk and pudding mix together in a bowl with an electric mixer until combined and starting to thicken. Beat in cream cheese until smooth, then fold in whipped topping.
8. 8 Cut cooled cake into bite-sized cubes. Combine cooled almonds and coconut with toffee bits in a bowl.
9. 9 Layer 1/2 the cake cubes in the bottom of a trifle dish or glass bowl. Cover with 1/2 the pudding mixture, then 1/2 the almond mixture. Repeat layers once more.

By Tomi Ann Hill

Ingredients

• ✓ carrot cake mix
• raisin
• water
• vegetable oil
• egg
• pecan
• all-purpose flour
• butter
• cream cheese frosting
• carrot
• pecan

Instructions

1. 1 Stir carrots and raisins packet and hot water together in a bowl.
2. 2 Stir carrot cake mix, vegetable oil, and eggs together in a bowl until batter is well-combined. Stir carrot-raisin-hot water mixture into batter. Add 1/3 cup chopped pecans to batter; stir in enough flour to reach a pancake-batter consistency.
3. 3 Heat a griddle over medium-high heat and brush with melted butter. Drop batter by 1/3 cupfuls onto griddle and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Transfer pancakes to a wire rack to cool.
4. 4 Place 1 pancake on a plate and top with a layer of cream cheese frosting. Place another pancake on top of the frosting and top with another layer of cream cheese frosting. Top with a final pancake and garnish with 1/4 of the shredded carrot and 1/4 of the toasted pecans. Repeat with remaining pancakes, frosting, carrots, and pecans to create 3 more cakes.

By Snacking in the Kitchen