Deliciously Moist Carrot Cake

Cassie *

By
@1lovetocook1x

I know a lot of folks don't like making scratch cakes...well if you like carrot cake, here's one for you...its super moist, and stays that way too...you need to give this cake a try...Using a yellow cake mix, pudding and I soak the raisins in orange juice the night before, to soften...this is my all time favorite carrot cake...we just love it!!

Made this one for a friends Birthday...is she ever gonna be surprised...she love this cake...hope she don't mind me cutting it for a picture!!! LOL!


Shared from a dear Friend from Church "Margaret" and tweaked by me...
My photos..


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Comments:

Serves:

12

Prep:

45 Min

Cook:

30 Min

Method:

Bake

Ingredients

PREP TIME CAN BE CUT WAY DOWN IF YOU HAVE A FOOD PROCESSOR FOR GRATING THE CARROTS

1 - 16.25 oz
yellow cake mix
1 - 3.25 box
instant, french vanilla pudding mix , you could use plain vanilla
2 1/2 tsp
cinnamon
1/2 c
vegetable oil
4
eggs
1 c
raisins
enough
orange juice to soak raisins - i do this the night before making...a few hours would work ( this step is totally optional)
2/3 c
orange juice
3 c
grated carrots
1/2 c
chopped, walnuts

FROSTING

1 - 8 oz
cream cheese, softened
1/2 c
unsalted butter, softened
3 - 31/2 c
confectioners' sugar
3 - 4 Tbsp
orange juice, or to spreading consistency
1/2 tsp
orange extract, optional

Directions Step-By-Step

1
I prepped for this cake last night, grated the carrots, chopped nuts and soaked the raisins. It took a total of 5 minutes to put together. You don't have to soak the raisins, I just like how it plumps them and makes them a lot softer.

Preheat oven to 350 degree F.

Grease and flour 2 - 9 inch cake pans. Set aside.
2
In a large mixing bowl, whisk the cake mix, pudding and cinnamon together.
3
Whisk the eggs, orange juice and oil in a separate bowl.

Now, pour this into the dry ingredients and mix well. It will be a thick batter.
4
Stir in raisins, walnuts and shredded carrots. Stir until well combined.
5
Pour evenly into the 2 cake pans. I plop them each once on the counter, to release any air bubbles.

Bake for 25 - 30 minutes, or until pick comes out clean.
6
Remove from oven to a cooling rack. Cool for 10 minutes, then remove the cakes, and continue cooling on racks.
7
Frosting:

In a large bowl, beat the cream cheese with the butter until fluffy.
8
Add sugar, orange extract if using and enough orange juice until frosting is smooth and spreadable.

Note: If you don't want the orange flavor, just add vanilla and 3 - 4 tablespoons of cream or milk in the place of the orange juice.
9
Spread frosting on the bottom cake layer. Then spread on top and sides.

I saved some frosting out, to color and decorate. Being it's a birthday cake, had to fancy it up...
10
Although I have never made this into a 9 x 13, I'm quite sure you could...adjust baking time accordingly.

Enjoy!

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American