Carrot Cake
This carrot cake has a moist crumb and a rich cream cheese frosting. The layers are filled with pecans, raisins, and, of course, carrots. We hope you enjoy celebrating the full Octave of Easter with the help of this delicious addition to your feasting menu!
Servings: 10 people
Ingredients
Cake Recipe
- 1 yellow cake mix
- 1 package vanilla instant pudding
- 2 tsp cinnamon
- ½ C oil
- 4 eggs
- ⅔ C orange juice
- 3 C grated carrots
- ½ C raisins
- ½ chopped pecan
- 1 recipe orange cream cheese frosting
Orange Cream Cheese Frosting
- 1 stick butter softened
- 8 oz cream cheese softened
- 3 C confectioners' sugar
- 2-3 tbsp orange juice
- 1 tbsp orange rind grated
Instructions
Cake Recipe
- Preheat the oven to 350° F. Grease two cake rounds.
- Combine the cake mix, instant pudding, and cinnamon together using a whisk or fork, mixing well.
- Add the oil, eggs, and orange juice to a large bowl and beat using an electric mixer.
- Slowly add the dry ingredients to the wet ingredients, beating all the ingredients together for 1 minute on low speed, then 3 minutes on medium speed.
- Add the carrots, raisins, and pecans to the batter and mix until well incorporated.
- Divide the batter evenly between the two pans and lightly tap them to remove any air bubbles.
- Bake the cakes at 350° F for 30-35 minutes until a toothpick inserted into the pans comes out clean.
Orange Cream Cheese Frosting
- Beat butter, cream cheese, and 1 cup confectioners’ sugar with an electric mixer until blended.
- Add the remaining sugar and orange juice (to taste), beating until it is well blended and without lumps.
- Add the orange rind and beat at medium speed until the icing is at spreading consistency.
Assembly
- Allow the cakes to cool completely before frosting. Spread a thin layer of frosting over the first cake. Flip the second cake layer upside down over the first and finish frosting. Decorate with more nuts (optional).