Carrot Pudding Cake
A deliciously moist, 'cake-mix-easy', carrot cake with cream cheese frosting.
1 (18.25-ounce) package yellow cake mix
1 (3.5-ounce) package instant vanilla pudding mix
1/2 teaspoon salt
2 teaspoons ground cinnamon
4 large eggs
1/3 cup water
1/4 cup vegetable oil
3 cups grated carrots
1/2 cup chopped raisins
1/2 cup chopped pecans
3 tablespoons butter or margarine, softened
1 (8-ounce) package cream cheese, softened
2 cups powdered sugar
1 tablespoon grated orange peel
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine yellow cake mix, instant vanilla pudding mix, salt, cinnamon, eggs, water, and vegetable oil; beat for 2 minutes at medium speed with an electric mixer. Stir in grated carrots, chopped raisins, and chopped pecans.
- Pour into 3 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes, or until the center is set. Cool in the pans for 10 minutes, remove, and cool completely.
- Meanwhile, in a bowl combine softened butter with softened cream cheese; beat until light and fluffy. Add powdered sugar and grated orange peel; beat until smooth. Spread between the cake layers and on the top and sides.
Makes 12 servings.