A deliciously moist, ‘cake-mix’ easy carrotcake with cream cheese frosting.
Recipe: 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
Preheat oven to 350°F (175°C).
In a medium bowl, combine yellow cakemix, instant vanilla pudding mix, salt, cinnamon, eggs, water,and vegetable oil; beat for 2 minutes at medium speed with anelectric mixer. Stir in grated carrots, chopped raisins, andchopped pecans.
Pour into 3 greased and floured 9-inchround cake pans. Bake for 20 to 25 minutes, or until the centeris set. Cool in the pans for 10 minutes, remove, and cool completely.
Meanwhile, in a bowl combine softenedbutter 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.
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