Carrot Cake

mary Armstrong


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


★★★★★ 2 votes

20 Min
35 Min


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1 box
yellow cake mix (18 ounce)
1 box
3.4 ounce instant vanilla pudding mix
2 tsp
cinnamon, ground
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


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

How to Make Carrot Cake


  • 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.

Printable Recipe Card

About Carrot Cake

Course/Dish: Cakes

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