Carrot Pudding Cake

Vintage Southern Living

• Ready In: 1 hr 40 mins
• Serves: 12

Ingredients

• 1 (18 1/2ounce) package  yellow cake mix (without pudding)
• 1 (3 3/4ounce) 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

Directions

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.