Carrot pudding cake
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | (2 layer size) yellow cake mix |
| 1 | pack | (4 serving size) Jello vanilla flavor inst |
| 4 | Eggs | |
| ⅓ | cup | Water |
| ¼ | cup | Oil |
| 3 | cups | Grated carrots |
| ½ | cup | Raisins; finely chopped |
| ½ | cup | Chopped walnuts |
| ½ | teaspoon | Salt |
| 2 | teaspoons | Ground cinnamon |
Directions
Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for 45 to 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 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.
ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2½ cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998