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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 22 |
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This deliciously moist cake is chock-full of carrots, nuts, and raisins. Ingredients:
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 |
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.
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