Layered Carrot Cake

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 M.,
Eatonville, Washington

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

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 mixing 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 batter 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 small mixing bowl, beat cream cheese and butter
until fluffy. Add the confectioners' sugar, orange juice and orange
peel; beat until blended. Spread between layers and over top and
sides of cake. Store in the refrigerator. Yield: 12-14 servings.

Source: Taste of Home



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