Carrot Pudding Cake Recipe

Name: Carrot Pudding Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.
3
Pour batter into 3 greased and floured 9-inch round cake pans.
4
Bake in preheated 350u00b0 oven for 20-25 minutes or until pick comes out clean.
5
Cool in pans 10 minutes; remove from pans, and let cool completely.
6
Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
7
Add powdered sugar and grated orange rind; beat until smooth.
8
When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
9
Garnish top of cake with pecan halves.

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Carrot Pudding Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot Pudding Cake

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