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Layered Carrot Cake

I never liked carrot cake until I tried this one. The rich, moist cake with orange-flavored frosting is now a family tradition for special occasions. Sometimes I add cranberries with the raisins. —Anna Morgan, Eatonville, Washington

12-14 ServingsPrep: 50 min. Bake: 30 min. + cooling

Ingredients

1 package yellow cake mix (regular size)
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

2 of 2

Layered Carrot Cake (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 slice) equals 544 calories, 27 g fat (11 g saturated fat), 96 mg cholesterol, 471 mg sodium, 71 g carbohydrate, 2 g fiber, 6 g protein.