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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 12 |
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Vintage Southern Living 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 |
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.
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