Layered Carrot Cake

Total Time

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


16 servings

Updated: Oct. 23, 2022
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


  • 1 package yellow cake mix (regular size)
  • 1 package (3.4 ounces) instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 4 large eggs, room temperature
  • 2/3 cup orange juice
  • 1/2 cup vegetable oil
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • 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 zest


  1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, pudding mix and cinnamon. In another bowl, whisk eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in carrots, raisins and nuts (batter will be thick).
  2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, orange juice and zest; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts

1 piece: 462 calories, 22g fat (9g saturated fat), 76mg cholesterol, 395mg sodium, 64g carbohydrate (46g sugars, 2g fiber), 4g protein.