Layered Carrot Cake 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 Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Layered Carrot Cake cont. 1 to 2 tablespoons orange juice 1 tablespoon grated orange peel 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. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008

	Layered Carrot Cake Spread frosting between layers and over top and sides of cake. Store in the refrigerator. Yield: 12-14 servings. Printed from tasteofhome.com Nov 19, 2008 Copyright Reiman Media Group, Inc © 2008