Carrot pudding cake

Carrot pudding cake

Ingredients/Components

• eggs - 4 item
• chopped pecans - 1/2 c
• pkg
• salt - 1/2 tsp
• water - 1/3 c
• vegetable oil - 1/4 c
• shredded carrots - 3 c
• ground cinnamon - 2 tsp
• orange rind - 1 Tbsp
• 5 oz
• raisins, finely chopped - 1/2 c
• Stir in carrots, raisins and pecans

How to make carrot pudding cake:

Combine first 7 ingredients in large mixing bowl; beat 2 minutes at medium speed of electric mixer. Stir in carrots, raisins and pecans. Pour batter into 3 greased and floured 9-inch round cake pans. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes. Remove and let cool completely.Creamy Orange Frosting:3 Tbsp. softened butter or oleo8 oz. pkg. cream cheese, softened16 oz. pkg. sifted powdered sugar1 Tbsp. orange rind Combine butter and cream cheese, beating until fluffy. Add powdered sugar and orange rind. Beat until smooth.

Recipe categories: Desserts, Cakes, < 4 hours.