Carrot Pudding Cake

• 1 (18 1/2 ounce) package yellow cake mix (without pudding)
• 1 (3 3/4 ounce) package instant vanilla pudding
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 4 eggs
• 1/3 cup water
• 1/4 cup vegetable oil
• 3 cups shredded carrots
• 1/2 cup raisins, finely chopped
• 1/2 cup chopped pecans
• pecan halves
• Creamy Orange Frosting
• 3 tablespoons butter or 3 tablespoons margarine, softened
• 1 (8 ounce) package cream cheese, softened
• 1 (16 ounce) package powdered sugar, sifted
• 1 tablespoon grated orange rind

1. Combine the first 7 ingredients in a bowl; beat 2 minutes at medium speed using an electric mixer.
2. Stir in carrots, raisins, and chopped pecans.
3. Pour batter into 3 greased and floured 9-inch round cake pans.
4. Bake in preheated 350u0b0 oven for 20-25 minutes or until pick comes out clean.
5. Cool in pans 10 minutes; remove from pans, and let cool completely.
6. Make frosting--combine butter and cream cheese in a bowl; beat using an electric mixer, until light and fluffy.
7. Add powdered sugar and grated orange rind; beat until smooth.
8. When cake is cooled, spread Creamy Orange Frosting between layers and on top and sides of cake.
9. Garnish top of cake with pecan halves.

yellow cake, vanilla pudding, salt, ground cinnamon, eggs, water, vegetable oil, carrots, raisins, pecans, pecan halves, orange frosting, butter, cream cheese, powdered sugar, orange rind

Taken from www.food.com/recipe/carrot-pudding-cake-434394 (may not work)