Layered Carrot Cake

Ingredients

• 1 package yellow cake mix (regular size)
• 1 package (3.4 ounces) instant vanilla pudding mix
• 2 teaspoons ground cinnamon
• 4 large eggs, room temperature
• 2/3 cup orange juice
• 1/2 cup vegetable oil
• 3 cups grated carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• orange cream cheese frosting:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3 cups confectioners' sugar
• 1 to 2 tablespoons orange juice
• 1 tablespoon grated orange zest

Directions

1. Preheat oven to 350°. Grease and flour two 9-in. round baking pans. In a large bowl, combine cake mix, pudding mix and cinnamon. In another bowl, whisk eggs, orange juice and oil; add to dry ingredients. Beat until well blended. Stir in carrots, raisins and nuts (batter will be thick).
2. Pour into prepared pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners' sugar, orange juice and zest; beat until smooth. Spread frosting between layers and over top and sides of cake. Store in the refrigerator.

Nutrition Facts

1 piece: 462 calories, 22g fat (9g saturated fat), 76mg cholesterol, 395mg sodium, 64g carbohydrate (46g sugars, 2g fiber), 4g protein.