Carrot Pudding Cake
A moist carrot pudding cake with warm cinnamon and tender raisins, topped with creamy orange frosting and sprinkled with pecans, perfect for special occasions or cozy gatherings.
Ingredients
- 1 (18.5 oz.) pkg. yellow cake mix without pudding ⓘ
- 1 (3 3/4 oz.) pkg. vanilla instant pudding mix ⓘ
- 1/2 tsp. salt ⓘ
- 2 tsp. cinnamon ⓘ
- 4 eggs ⓘ
- 1/3 c. water ⓘ
- 1/4 c. vegetable oil ⓘ
- 3 c. shredded carrots ⓘ
- 1/2 c. raisins, finely chopped ⓘ
- 1/2 c. chopped pecans ⓘ
- 3 Tbsp. butter or oleo, softened
- 1 (8 oz.) cream cheese, softened ⓘ
- 1 (16 oz.) pkg. powdered sugar ⓘ
- 1 Tbsp. grated orange rind ⓘ
Instructions
- Cream the butter and cream cheese together until smooth.
- Add powdered sugar and grated orange rind; beat until well combined and smooth.
- Spread the orange frosting between the cake layers and over the top and sides of the cake.
- Garnish the finished cake with chopped pecans.
Tips & Substitutions
For a moister cake, consider adding a splash of orange juice along with the water. You can substitute the vegetable oil with applesauce for a lighter version. If you want to enhance the spices, add a pinch of nutmeg or ginger. This cake is great for using up extra carrots, making it a fantastic choice for your next potluck or family gathering.
Serving Suggestions
This Carrot Pudding Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it alongside a light fruit salad or a cup of coffee for a delightful afternoon treat. For a festive touch, consider adding a sprinkle of cinnamon on top of the frosting before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To keep the cake moist, cover it with plastic wrap. If you want to enjoy it warm, microwave individual slices for about 10-15 seconds, or until just warmed through, ensuring not to dry it out.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Pudding Cake contains roughly 788 calories, with 6g protein, 90g carbohydrates, and 49g fat. It is an excellent source of vitamin A (77% of the Daily Value) and dietary fiber (21% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 970mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix?
Yes, you can use a spice cake mix instead of yellow cake mix for an added depth of flavor. Chocolate cake mix is another unusual but delicious alternative that pairs well with the carrots and spices.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance. Just wrap them tightly in plastic wrap and store them at room temperature. Frost the cake the day you plan to serve it for the best texture and taste.
Is there a way to make this cake gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix. Ensure that all other ingredients, including the pudding mix and baking powder, are also gluten-free to maintain the integrity of the recipe.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).