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    Carrot Pudding Cake

    Source of Recipe


    List of Ingredients

    1 (18.25 oz.) box yellow cake mix
    1 small box vanilla instant pudding
    4 eggs
    1/3 cup water
    1/4 cup vegetable oil
    3 cups grated carrots
    1/2 cup raisins, finely chopped
    1/2 cup chopped walnuts
    1/2 teaspoon salt
    2 teaspoons ground cinnamon


    Preheat oven to 350 degrees F. Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8 x 4-inch
    loaf pans. Bake for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under-bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.

    Orange Cream Cheese Frosting
    1 tablespoon butter or margarine
    3 ounces cream cheese, softened
    1 tablespoon grated orange peel
    2 1/2 cups sifted confectioners' sugar
    1 tablespoon orange juice

    Blend butter or margarine with cream cheese and grated orange rind until smooth. Alternately add sifted confectioners' sugar and orange juice, beating after each addition until smooth.




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