Ingredients
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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
Creamy Orange Frosting
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
Preparation
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Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
Stir in carrots, raisins, and chopped pecans.
Pour batter into 3 greased and floured 9-inch round cake pans.
Bake in preheated 350\u00b0 oven for 20-25 minutes or until pick comes out clean.
Cool in pans 10 minutes; remove from pans, and let cool completely.
Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
Add powdered sugar and grated orange rind; beat until smooth.
When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
Garnish top of cake with pecan halves.
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