| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Carrot Pudding Cake

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

1. Preheat oven to 350*F.
2. 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.
3. 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.
4. 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.