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Prep Time: 50 Minutes Cook Time: 30 Minutes |
Ready In: 80 Minutes Servings: 12 |
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I never liked carrot cake until I tried this one. The rich, moist cake with orange-flavored frosting is now a family tradition for special occasions. Sometimes I add cranberries with the raisins. âAnna Morgan, Eatonville, Washington Ingredients:
1 package yellow cake mix (regular size) |
1 package (3.4 ounces) instant vanilla 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 |
orange cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
1/2 cup butter, softened |
3 cups confectioners' sugar |
1 to 2 tablespoons orange juice |
1 tablespoon grated orange peel |
Directions:
1. In a large 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 large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.
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