-
1
CAKE:
-
2
In a large mixing bowl, combine the cake mix, pudding mix, cinnamon, nutmeg, allspice and ginger.
-
3
Mix well.
-
4
Slowly add the orange juice and oil and mix until well blended.
-
5
Once this batter is well blended, add the carrots, raisins, coconut and orange zest.
-
6
Blend well.
-
7
Pour the batter evenly into 2 cake pans (9 inch) which have been well coated with Baker's Joy or similar coating spray with flour.
-
8
Bake at 250 degrees for 45-50 minutes (this allows the cakes to rise more evenly by using the lower temp). They are done when a toothpick inserted in the center comes out cleanly.
-
9
Cool 10 minutes on a wire rack.
-
10
Transfer the first layer to your cake plate and top that layer with about 1 cup of frosting.
-
11
Place the 2nd layer on top and ice cake with the remaining frosting.
-
12
Garnish with chopped walnuts and orange curls.
-
13
Chill if not serving immediately.
-
14
FROSTING:
-
15
In a large mixing bowl, combine the cream cheese and butter and whip for about 3 minutes until light and fluffy.
-
16
Add the orange juice, orange extract and orange zest and mix well.
-
17
Slowly add the confectioners sugar, 2 cups at a time and mix well between additions.
-
18
Once the frosting has reached a good spreading consistency, frost your cake according to the directions.
