Carrot Cake

mary Armstrong

By
@emit1961

This is possibly the best carrot cake ever and the easiest to make.


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Rating:
★★★★★ 2 votes
Comments:
Serves:
12-15
Prep:
20 Min
Cook:
35 Min

Ingredients

CAKE

1 box
yellow cake mix (18 ounce)
1 box
3.4 ounce instant vanilla pudding mix
2 tsp
cinnamon, ground
4
eggs
2/3 c
orange juice
1/2 c
vegetable oil
3 c
grated raw carrots
1/2 c
raisins or more
1/2 c
chopped walnuts

FROSTING

8 oz
cream cheese, room temperature
1/2 c
butter, softened
3 c
powdered sugar
1-2 tsp
orange juice
1 Tbsp
orange zest

Step-By-Step

1Combine the cake and pudding mixes with the cinnamon. Set aside.

2Whisk together the eggs, orange juice and vegetable oil and add to the dry ingredients above, mix well by hand or on low with electric beater.

3Stir in carrots, raisins and nuts.
Batter will be thick. Pour into greased 9x13 pan.

Bake 30-35 minutes or until tests done.

4For Frosting:
Beat cream cheese and butter until fluffy, about 3 minutes. Then add powdered sugar, orange juice and zest. Gradually add juice to get desired consistency.

Store Cake in the refrigerator.

About this Recipe

Course/Dish: Cakes