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


  1. Cake: 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 begin 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.
  7. Orange Cream Cheese Frosting: Blend butter or margarine with cream cheese and grated orange rind until smooth.
  8. Alternately add sifted confectioners'' sugar and orange juice, beating after each addition until smooth.

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