Carrot Pudding Cake and Orange Cream Frosting
rec.food.recipes/Betty E. Kohler
Date: 1998/05/25

1 (18 1/2 ounce) package yellow cake mix without pudding
1 (3 3/4 ounce) package instant vanilla pudding mix
1/2 teaspoon salt
2 teaspoons cinnamon
4 eggs
1/3 cup milk
1/4 cup Vegetable Oil
3 cups shredded carrots
1 cup finely chopped pecans

Orange cream frosting
(recipe follows)

Combine cake mix, pudding mix, salt, cinnamon, eggs, milk and vegetable oil and beat approximately 2 minutes at medium speed with electric mixer. Stir in carrots and pecans. Pour batter into 3 greased and floured 9-inch cake pans. Bake at 350 degrees for 20 minutes or until tests done. Cool in pans for 10 minutes; remove from pans and let cool completely. Spread orange cream frosting between the layers and on sides and top of cake. Garnish top of cake with pecan halves, if desired.

Orange cream frosting:

3 tablespoons butter, softened
1 8 ounce package cream cheese, softened
1 pound package powdered sugar, sifted
1 tablespoon fresh orange juice
1 tablespoon grated orange rind

Combine butter and cream cheese, beating until light and fluffy. Add powdered sugar and juice and rind; beat until smooth. Spread on cake.