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Prep Time: 50 Minutes Cook Time: 35 Minutes |
Ready In: 85 Minutes Servings: 14 |
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My daughters birthday is coming up soon and she wants a carrot cake. This one looks really good so I want to save it so I don't lose it. Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 (3 1/2 ounce) package vanilla instant pudding mix |
2 teaspoons ground cinnamon |
4 eggs |
2/3 cup orange juice |
1/2 cup vegetable oil |
3 cups grated carrots |
1/2 cup raisins |
1/2 cup chopped walnuts |
1 (8 ounce) package cream cheese, softened |
1/2 cup butter, softened |
3 cups confectioners' sugar |
1 -2 tablespoon orange juice |
1 tablespoon orange zest |
Directions:
1. In a large mixing bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until blended. Spread between layers and over top and sides of cake. Store in the refrigerator.
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