Carrot Cake
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
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. Makes 12-14 servings.
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