Title: Carrot pudding cake
 Categories: Carrots, Cakes
      Yield: 4 Servings
 
      1 pk (2 layer size) yellow cake
           -mix
      1 pk (4 serving size) Jello
           -vanilla flavor inst
      4    Eggs
    1/3 c  Water
    1/4 c  Oil
      3 c  Grated carrots
    1/2 c  Raisins; finely chopped
    1/2 c  Chopped walnuts
    1/2 ts Salt
      2 ts Ground cinnamon
 
  Blend all ingredients in large mixer bowl. Beat 4 minutes at medium
  speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf
  pans. Bake at 350 degrees for 45 to 50 minutes, until cakes spring
  back when lightly pressed and begin to pull away from sides of pans.
  Do not under bake. Cool in pans 15 minutes; remove and cool on racks.
  Frost with Orange Cream Cheese Frosting.
  
  ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine
  with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange
  rind until smooth. Alternately add 2 1/2 cups sifted confectioners'
  sugar and 1 tablespoon orange juice, beating after each addition
  until smooth.