carrot cake

Name: Carrot Cake
Prep time: 20 min
Cook time: 35 min
Yield: 12
Ingredients: ## CAKE; 1 box(es) yellow cake mix (18 ounce); 1 box(es) 3.4 ounce instant vanilla pudding mix; 2 teaspoon(s) cinnamon, ground; 4 - eggs; 2/3 cup(s) orange juice; 1/2 cup(s) vegetable oil; 3 cup(s) grated raw carrots; 1/2 cup(s) raisins or more; 1/2 cup(s) chopped walnuts; ## FROSTING; 8 ounce(s) cream cheese, room temperature; 1/2 cup(s) butter, softened; 3 cup(s) powdered sugar; 1-2 teaspoon(s) orange juice; 1 tablespoon(s) orange zest

(2 RATINGS)

96 Pinches 2 Photos

mary Armstrong

San Antonio, TX

Updated on Jun 25, 2012

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

Rate

prep time 20 Min

cook time 35 Min

method ---

yield 12-15 serving(s)

Ingredients

CAKE
1 box yellow cake mix (18 ounce)
1 box 3.4 ounce instant vanilla pudding mix
2 teaspoons cinnamon, ground
4 - eggs
2/3 cup orange juice
1/2 cup vegetable oil
3 cups grated raw carrots
1/2 cup raisins or more
1/2 cup chopped walnuts
FROSTING
8 ounces cream cheese, room temperature
1/2 cup butter, softened
3 cups powdered sugar
1-2 teaspoon orange juice
1 tablespoon orange zest

How To Make carrot cake

Step 1

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

Step 2

Whisk 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.
Step 3

Stir in carrots, raisins and nuts. Batter will be thick. Pour into greased 9x13 pan. Bake 30-35 minutes or until tests done.
Step 4

For 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.
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