Carrot Cake

Name: Carrot Cake
Ingredients: Cake:; 2 teaspoons ground cinnamon; 1 teaspoon grated orange rind; 2/3 cup fresh orange juice; 1/2 cup vegetable oil; 4 large eggs; 1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker); 1 (3.4-ounce) package gluten-free vanilla instant pudding mix; 3 1/3 cups grated carrot (about 1 pound carrots); 3/4 cup raisins; 3/4 cup chopped walnuts; Cooking spray; Frosting:; 6 ounces 1/3-less-fat cream cheese, softened; 2 tablespoons 1% low-fat milk; 1 1/2 teaspoons vanilla extract; 4 1/2 cups powdered sugar, sifted

17 ingredients

5 steps

Ingredients

Cake:
2 teaspoons ground cinnamon
1 teaspoon grated orange rind
2/3 cup fresh orange juice
1/2 cup vegetable oil
4 large eggs
1 (15-ounce) package gluten-free yellow cake mix (such as Betty Crocker)
1 (3.4-ounce) package gluten-free vanilla instant pudding mix
3 1/3 cups grated carrot (about 1 pound carrots)
3/4 cup raisins
3/4 cup chopped walnuts
Cooking spray
Frosting:
6 ounces 1/3-less-fat cream cheese, softened
2 tablespoons 1% low-fat milk
1 1/2 teaspoons vanilla extract
4 1/2 cups powdered sugar, sifted

Directions

1

Preheat oven to 350°.
2

To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.
3

Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
4

To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.
5

Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.