Categories: Cake, Dessert

Ingredients

• 1 (18 1/2 ounce) package yellow cake mix (without pudding)
• 1 (3 3/4 ounce) package instant vanilla pudding
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 1/3 cup water
• 1/4 cup vegetable oil
• 3 cups shredded carrots
• 1/2 cup raisins, finely chopped
• 1/2 cup chopped pecans
• pecan halves
• Creamy Orange Frosting:
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 tablespoon grated orange rind

Directions

1. Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.

2. Stir in carrots, raisins, and chopped pecans. Pour batter into 3 greased and floured 9-inch round cake pans.

3. Bake in preheated 350° oven for 20-25 minutes or until pick comes out clean.

4. Cool in pans 10 minutes; remove from pans, and let cool completely.

5. Make frosting—combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.

6. Add powdered sugar and grated orange rind; beat until smooth.

7. When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.

8. Garnish top of cake with pecan halves.

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