Layered Carrot Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 (3 1/2 ounce) package vanilla instant pudding mix
• 2 teaspoons ground cinnamon
• 4 eggs
• 23 cup orange juice
• 12 cup vegetable oil
• 3 cups grated carrots
• 12 cup raisins
• 12 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 12 cup butter, softened
• 3 cups confectioners' sugar
• 1 -2 tablespoon orange juice
• 1 tablespoon orange zest

1. In a large mixing bowl, combine the cake mix, pudding mix and cinnamon.
2. Whisk the eggs, orange juice and oil; add to dry ingredients.
3. Beat until well blended.
4. Stir in the carrots, raisins and nuts (batter will be thick).
5. Pour into two greased and floured 9-in.
6. round baking pans.
7. Bake at 350 for 30-35 minutes or until a toothpick inserted near the center comes out clean.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a small mixing bowl, beat cream cheese and butter until fluffy.
10. Add the confectioners' sugar, orange juice and peel; beat until blended.
11. Spread between layers and over top and sides of cake.
12. Store in the refrigerator.

yellow cake, vanilla instant pudding, ground cinnamon, eggs, orange juice, vegetable oil, carrots, raisins, walnuts, cream cheese, butter, sugar, orange juice, orange zest

Taken from www.food.com/recipe/layered-carrot-cake-156866 (may not work)