Carrot Pudding Cake - cooking recipe

Ingredients

1 (18.5 oz.) pkg. yellow cake mix without pudding
1 (3 3/4 oz.) pkg. vanilla instant pudding mix
1/2 tsp. salt
2 tsp. cinnamon
4 eggs
1/3 c. water
1/4 c. vegetable oil
3 c. shredded carrots
1/2 c. raisins, finely chopped
1/2 c. chopped pecans
3 Tbsp. butter or oleo, softened
1 (8 oz.) cream cheese, softened
1 (16 oz.) pkg. powdered sugar
1 Tbsp. grated orange rind

Preparation

Cream butter and cream cheese.
Add sugar and rind and beat until smooth.
Spread creamy orange frosting between layers and on top of cake and sides.
Garnish with pecans.