Layered Carrot Cake

My daughters birthday is coming up soon and she wants a carrot cake. This one looks really good so I want to save it so I don't lose it.

• Ready In: 1 hr 25 mins
• Serves: 12-14

Ingredients

• 1 (18 1/4ounce) package  yellow cake mix
• 1 (3 1/2ounce) package vanilla instant pudding mix
• 2  teaspoons ground cinnamon
• 4  eggs
• 2⁄3 cup  orange juice
• 1⁄2 cup  vegetable oil
• 3  cups  grated carrots
• 1⁄2 cup raisins
• 1⁄2 cup  chopped walnuts

• ORANGE CREAM CHEESE FROSTING

• 1 (8 ounce) package cream cheese, softened
• 1⁄2 cup butter, softened
• 3  cups confectioners' sugar
• 1 -2  tablespoon  orange juice
• 1  tablespoon orange zest

Directions

1. In a large mixing bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until blended. Spread between layers and over top and sides of cake. Store in the refrigerator.