Carrot Pudding Cake

Name: Carrot Pudding Cake
Ingredients: 1 (18 1/2 ounce) package yellow cake mix (without pudding); 1 (3 3/4 ounce) package instant vanilla pudding; 1/2 teaspoon salt; 2 teaspoons ground cinnamon; 4 eggs; 1/3 cup water; 1/4 cup vegetable oil; 3 cups shredded carrots; 1/2 cup raisins, finely chopped; 1/2 cup chopped pecans; pecan halves; Creamy Orange Frosting; 3 tablespoons butter or 3 tablespoons margarine, softened; 1 (8 ounce) package cream cheese, softened; 1 (16 ounce) package powdered sugar, sifted; 1 tablespoon grated orange rind

16 ingredients

9 steps

Ingredients

1 (18 1/2 ounce) package yellow cake mix (without pudding)
1 (3 3/4 ounce) package instant vanilla pudding
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 eggs
1/3 cup water
1/4 cup vegetable oil
3 cups shredded carrots
1/2 cup raisins, finely chopped
1/2 cup chopped pecans
pecan halves
Creamy Orange Frosting
3 tablespoons butter or 3 tablespoons margarine, softened
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package powdered sugar, sifted
1 tablespoon grated orange rind

Directions

1

Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
2

Stir in carrots, raisins, and chopped pecans.
3

Pour batter into 3 greased and floured 9-inch round cake pans.
4

Bake in preheated 350° oven for 20-25 minutes or until pick comes out clean.
5

Cool in pans 10 minutes; remove from pans, and let cool completely.
6

Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
7

Add powdered sugar and grated orange rind; beat until smooth.
8

When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
9

Garnish top of cake with pecan halves.