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Layered Carrot Cake Recipe

Layered Carrot Cake Recipe photo by Taste of Home

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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

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Layered Carrot Cake Recipe

Prep: 50 min. Bake: 30 min. + cooling

Yield: 12-14 Servings

50 35 85

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 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.

Nutritional 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.

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

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Layered Carrot Cake

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Reviewed on Mar. 13, 2013 by JennTats

I usually won't make a dessert recipe unless I make it from scratch. However when I was in a bit of a jam this recipe was quick, easy and did taste good for a boxed cake mix. So thank you for opening my eyes to sometimes boxed cake can be good.

Reviewed on Apr. 10, 2012 by Wetherallc6

This is the best carrot cake I have ever made. It has been 2 days since I made it and it is even more moist than the first day!

Reviewed on Sep. 12, 2011 by lurky27

Yummy! And so convenient that it uses cake mix & pudding mix. Definitely a keeper!

~ Theresa

Reviewed on Feb. 22, 2011 by twinklestar241

So easy and So good!!!

Reviewed on Feb. 01, 2011 by sherry_vinigrette

I don't own the Cake Doctor and I'm so happy to have this recipe! THANKS FOR SHARING!!!

Reviewed on Nov. 14, 2010 by JDSH

Oh, I guess we both have the Cake Doctor....

Reviewed on Nov. 14, 2010 by Guy Friday

Yes page 109 in the cake doctor

Reviewed on Sep. 09, 2010 by distsecy

This is the only carrot cake recipe I use. Everyone who tries this cake loves it. Thanks !

Reviewed on Jun. 28, 2010 by j_batres

This was the Best carrot cake recipe I have ever made!!!!!

Reviewed on Jul. 15, 2009 by sarau

My hubby couldn't resist the huge bag of carrots, so I needed to use them up. I liked this recipe, but I didn't have 1) the yellow cake mix (I had white) and 2) no vanilla pudding mix (I had cream cheese pudding mix instead)and guess what? It came out very delish! Even w/out the frosting (I couldn't wait to try it). I'm sending it w/my hubby to share at work. Thank you for a very pleasing recipe!!!

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