| Carrot Pudding Cake
1 package of yellow cake mix
One 4 serving size package of Jell-O vanilla instant pudding
4 eggs
1/2 teaspoon of salt
1/4 cup of oil
3 cups of grated carrots
1/2 cup of raisins, chopped fine
1/2 cup of chopped walnuts
1/3 cup of water
2 teaspoons of cinnamon |
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Blend all ingredients in large bowl. Beat 4 minutes at medium speed. Pour into 2 greased and floured 8 x 8 x 4 inch loaf pans. Bake at 350ºF. for 45-50 minutes until cakes spring back when lightly pressed and begin to pull away from sides of pans. DO NOT under bake. Cool in pans for 15 minutes. Remove from pans and cool on rack. Frost with orange cream cheese frosting.
Frosting: Blend 1 tablespoon butter (margarine) with 1 (3 ounce) package cream cheese and 1 teaspoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice. Beat until smooth. Cookbooks |
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