Carrot Pudding Cake

Serves: 18
Total Calories: 307
Prep time:
Cook time:
Total time:


1 (18 1/4-ounce) box yellow cake mix
1 (3-ounce) box instant vanilla pudding
4 eggs
1/3 cup water
1/4 cup oil
3 cups grated carrots
1/2 cup finely chopped raisins
1/2 cup chopped walnuts
1/2 teaspoon salt
2 teaspoons ground cinnamon

Orange Cream Cheese Frosting:
1 tablespoon butter or margarine, softened
3 ounces cream cheese, softened
1 teaspoon grated orange rind
1 tablespoon orange juice
2 1/2 cups sifted powdered sugar


Blend all ingredients in large mixing bowl; beat 4 minutes with electric mixer on medium speed. Pour into 2 greased and floured 5x9-inch loaf pans. Bake at 350° for 40–50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not underbake. Cool in pans 15 minutes; remove, and cool on racks. Frost with Orange Cream Cheese Frosting.

For Orange Cream Cheese Frosting:
Blend butter, cream cheese, and orange rind until smooth. Alternately add powdered sugar and orange juice, beating after each addition until smooth.

Nutritional Facts:

Serves: 18
Total Calories: 307
Calories from Fat: 96

This Carrot Pudding Cake recipe is from the Recipe Hall of Fame Guilty Pleasures Cookbook Cookbook. Download this Cookbook today.

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