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LAYERED CARROT CAKE Recipe

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This recipe for LAYERED CARROT CAKE is from The OBrien Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the cake:
1 pkg (18¼ oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
2 tsp cinnamon
4 eggs
⅔ cup orange juice
½ cup vegetable oil
3 cups grated carrots
½ cup raisins
½ cup chopped walnuts
For the Orange Cream Cheese Frosting:
1 pkg (8 oz) cream cheese, room temp
½ cup butter, soft
3 cups powdered sugar
1 to 2 TBSP orange juice
1 TBSP grated orange peel
Directions:
Directions:
For the cake:
In a large mixing bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, orange juice and oil; add to the dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts. The batter will be thick.
Pour batter into 2 greased and floured 9 inch round baking pans. Bake at 350º for 30 to 35 minutes or until done.
Cool for 10 minutes before removing from pans to wire racks and cool completely.
For the frosting:
In a small bowl, beat cream cheese and butter until fluffy. Add the powdered sugar, orange juice and orange peel; beat until blended. Spread between layers and over the top and sides of the cake.
Store in the refrigerator.
Number Of Servings:
Number Of Servings:
12 to 14 servings

 

 

 

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