Carrot Pudding Cake

Name: Carrot Pudding Cake
Prep time: 1 h 15 min
Cook time: 25 min
Total time: 1 h 40 min
Yield: 12 serving(s)
Ingredients: 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; 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

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Recipe by ratherbeswimmin

Vintage Southern Living

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READY IN: 1hr 40mins

SERVES: 12

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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° 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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