Carrot Pudding Cake
10 ingredients
5 steps
Ingredients
- 18.5 oz. pkg. yellow cake mix without pudding
- 3 3/4 oz. pkg. vanilla instant pudding mix
- 1/2 tsp. salt
- 2 tsp. ground cinnamon
- 4 eggs
- 1/3 c. water
- 1/4 c. vegetable oil
- 3 c. shredded carrots
- 1/2 c. raisins, finely chopped
- 1/2 c. chopped pecans
Directions
-
1Combine first 7 ingredients in large mixing bowl; beat 2 minutes at medium speed of electric mixer.
-
2Stir in carrots, raisins and pecans. Pour batter into 3 greased and floured 9-inch round cake pans.
-
3Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
-
4Cool in pans 10 minutes.
-
5Remove and let cool completely.
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