Recipe For Cooking Carrot Pudding Cake

Toaster Oven Cakes :: Cakes with Mixes

Carrot Pudding Cake

1 (18.25 oz.) box yellow cake mix
1 sm. box vanilla instant pudding and pie filling
4 eggs
1/3 C. water
1/4 C. canola oil
3 C. grated carrots
1/2 C. raisins, finely chopped
1/2 C. chopped walnuts
1/2 tea. salt
2 tea. ground cinnamon

Preheat oven to 350 degrees F.

Blend all ingredients in lrg. mixer bowl. Beat 4 min. at med. speed of electric mixer. Pour into 2 prepared and floured 8 x 4-in. bread pans. Bake for 45 to 50 min., until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under-bake.

Cool in pans 15 min.; remove and cool on racks. Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting
1 Tbsp. butter or margarine
3 oz. cream cheese, softened
1 Tbsp. grated orange rind
2 1/2 C. sifted powderedsugar
1 Tbsp. orange juice

Blend butter or butter substitute with cream cheese and grated orange rind until smooth. Alternately add sifted powderedsugar and orange juice, beating after each addition until smooth.