Carrot Pudding Cake




1 package yellow cake mix

1 package Jell-o vanilla instant pudding

4 eggs

1/3 cup of water

cup vegetable oil

3 cups grated carrots

cup raisins finely chopped

cup walnuts chopped

2 teaspoons cinnamon

teaspoon salt


Combine all ingredients in large mixer bowl. Blend, then beat at medium speed of electric mixer 4 minutes. Pour into two greased and floured 9 x 5" loaf pans.


Bake at 350 for 45 - 60 minutes or until cake tester inserted in centers comes out clean and cakes begin to pull away from sides of pans. Do not under bake.


Cool in pans about 15 minutes. Remove from pans and finish cooling on rack. Wrap in aluminum foil and store overnight before cutting. Frost cake with Orange Cream Cheese Frosting.