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Carrot Pudding Cake recipe

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.

    Carrot Pudding Cake

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