Carrot Pudding Cake

Total Time: 1 hr 40 mins Preparation Time: 1 hr 15 mins Cook Time: 25 mins

Ingredients

• Servings: 12
• 1 (18 1/2 ounce) package yellow cake mix (without pudding)
• 1 (3 3/4 ounce) package instant vanilla pudding
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 1/3 cup water
• 1/4 cup vegetable oil
• 3 cups shredded carrots
• 1/2 cup raisins, finely chopped
• 1/2 cup chopped pecans
• pecan halves
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 tablespoon grated orange rind

Recipe

• 1 combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
• 2 stir in carrots, raisins, and chopped pecans.
• 3 pour batter into 3 greased and floured 9-inch round cake pans.
• 4 bake in preheated 350° oven for 20-25 minutes or until pick comes out clean.
• 5 cool in pans 10 minutes; remove from pans, and let cool completely.
• 6 make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
• 7 add powdered sugar and grated orange rind; beat until smooth.
• 8 when cake is cooled, spread creamy orange frosting between layers and on top and sides of cake.
• 9 garnish top of cake with pecan halves.