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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
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

Printed from tasteofhome.com Nov 19, 2008

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Layered Carrot Cake cont.

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.