Carrot pudding cake
Pudding Carrots Cakes
Last updated 6/12/2012 1:12:28 AM. Recipe ID 40445. Report a problem with this recipe.
Title: Carrot pudding cake
Categories: Carrots, Cakes
Yield: 4 Servings
1 pk (2 layer size) yellow cake
1 pk (4 serving size) Jello
-vanilla flavor inst
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
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