Layered Carrot Cake Recipe

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 package (3.4 ounces) instant vanilla 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 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1 to 2 tablespoons orange juice
• 1 tablespoon grated orange peel

Directions

• In a large 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).
• 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.
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, orange juice and peel; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12-14 servings.

Layered Carrot Cake published in Taste of Home August/September 2005, p 27