Carrot Cake with Fresh Orange Cream Cheese Frosting

Love this.  Really easy and very rich.

1 package plain yellow cake mix
1 package vanilla instant pudding mix
2/3 cup fresh orange juice
½ cup vegetable oil
4 large eggs
2 teaspoons ground cinnamon
3 cups grated carrots (about 5 medium)
½ cup raisins
½ cup chopped walnuts or pecans

Preheat oven to 350.  Place cake mix, pudding mix, orange juice, oil, eggs, and cinnamon in a large bowl.  Blend with an electric mixer on low speed for 1 minute.  Scrape down bowl and beat for 2 more minutes on medium.  Batter should look thick and well blended.  Gently fold in carrots, raisins, and nuts.  Divide batter between two greased and floured 9″ round pans.  Bake cakes until golden brown and they spring back when touched, 30-35 minutes.  Remove from oven and let cool on wire rack for 10 minutes.  Invert on another rack so cakes are right side up and allow them to cool completely, at least 30 minutes.  Frost with frosting.

Fresh Orange Cream Cheese Frosting
1 pkg (8 oz) cream cheese, room temp
8 T (1 stick) butter, room temp
3 cups confectioners’ sugar, sifted
2 T fresh orange juice
1 T grated orange zest

Place cream cheese and butter in a large mixing bowl.  Blend with electric mixer on low until combined.  Add sugar, a small bit at a time, until well combined.  Add orange juice and zest.  Beat on medium until frosting lightens and is fluffy; at least 1 more minute.  Use at once.


2 thoughts on “Carrot Cake with Fresh Orange Cream Cheese Frosting

  1. Pingback: Kick boo-tay carrot cake (for Janelle) « Rarely Home Mom

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