Orange Carrot Cake With Orange Cream Cheese Frosting - cooking recipe

Ingredients

Cake
1 (18 1/2 ounce) package white cake mix
1 (3 1/2 ounce) French vanilla pudding mix
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
1/4 teaspoon ginger
1 cup orange juice
1/2 cup vegetable oil
3 cups carrots, peeled and shredded
1 cup golden raisin
1/2 cup coconut
2 teaspoons orange zest
FROSTING
1 (8 ounce) cream cheese, at room temp
1/2 cup butter, at room temp
1 tablespoon orange juice
1 tablespoon orange extract
1 tablespoon orange zest
4 cups confectioners' sugar, sifted

Preparation

CAKE:
In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
Mix well.
Slowly add the orange juice and oil and mix until well blended.
Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
Blend well.
Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
Cool 10 minutes on a wire rack.
Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
Place the 2nd layer on top and ice cake with the remaining frosting.
Garnish with chopped walnuts and orange curls.
Chill if not serving immediately.
FROSTING:
In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
Add the orange juice, orange extract and orange zest and mix well.
Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
Once the frosting has reached a good spreading consistency, frost your cake according to the directions.