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Layered Carrot Cake Recipe


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     Layered Carrot Cake

Category   Desserts - Breads
Sub Category   None
Servings   12-14
Preptime   50 min

1 pkg (18 1/4 oz) yellow cake mix
1 pkg (3.4 oz) instant vanilla pudding mix
2 tsp ground cinnamon
4 eggs
2/3 c orange juice
1/2 c vegetable oil
3 c grated carrots
1/2 c raisins
1/2 c chopped walnuts
Frosting- 1 pkg (8 oz) cream cheese, softened
1/2 c butter, softened
3 c confectioners sugar
1 to 2 tbsp orange juice
1 tbsp grated orange peel

In a large mixing bowl, combine the cake mix, pudding mix and cinnamon. Whisk the eggs, oj and oil; add to dry ingredients. Beat until well blended. Stir in the carrots, raisins and nuts (batter will be thick).
Pour batter into two greased and floured 9 in round baking pans. Bake at 350 for 30-35 mins or until a toothpick inserted near the center comes out clean. Cool for 10 mins before removing from pans to wire racks to cool completely.
For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy. Add the confectioners sugar, oj and orange peel; beat until blended. Spread between layers and over top and sides of cake. Store in the refrigerator.

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