Add To Recipe Box Printable Format

Current Rating 0 from 0 votes with (54) page views. 1 2 3 4 5 6 7 8 9 10

Carrot Pudding Cake

1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding and pie filling
4 eggs
1/3 cup water
1/4 cup vegetable oil
3 cups grated carrots
1/2 cup raisins, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
2 teaspoons ground cinnamon

Preheat oven to 350 degrees F.

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under-bake.

Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting
1 tablespoon butter or margarine
3 ounces cream cheese, softened
1 tablespoon grated orange rind
2 1/2 cups sifted confectioners' sugar
1 tablespoon orange juice

Blend butter or margarine with cream cheese and grated orange rind until smooth. Alternately add sifted confectioners' sugar and orange juice, beating after each addition until smooth.

Email the recipe Carrot Pudding Cake to a friend!