Carrot Pudding Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 small box vanilla instant pudding and pie filling
• 4 eggs
• 1/3 cup water
• 1/4 cup vegetable oil
• 3 cups grated carrots
• 1/2 cup raisins, finely chopped
• 1/2 cup chopped walnuts
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon

Orange Cream Cheese Frosting

• 1 tablespoon butter
• 3 ounces cream cheese, softened
• 1 tablespoon grated orange rind
• 2 1/2 cups sifted confectioners'' sugar
• 1 tablespoon orange juice

Instructions

Cake

1. Heat oven to 350 degrees F.
2. Blend all ingredients in large mixer bowl. Beat for 4 minutes at medium speed of electric mixer.
3. Pour into 2 greased and floured** 8 x 4-inch loaf pans.
4. Bake for 45 to 50 minutes, until cakes spring back when lightly pressed and begins to pull away from sides of pans. Do not under-bake.
5. Cool in pans for 15 minutes; remove and cool on racks.
6. Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting

1. Blend butter with cream cheese and grated orange rind until smooth.
2. Alternately add sifted confectioners'' sugar and orange juice, beating after each addition until smooth.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.

** For best results, use our Pan Release!