Easy Cake Recipes

Beer Cake Recipe

2009-07-11T12:55:00.001-05:00

1 (18.25 ounce) package yellow cake mix
1 (3.5 ounce) package instant vanilla pudding mix
1 cup beer
1/4 cup vegetable oil
4 eggs

Directions:

Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan.
Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan.
Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.

Chocolate Banana Cake

2009-07-08T20:39:00.001-05:00

Ingredients:

1 (18.25 ounce) package devil's food cake mix
1 cup mashed bananas
1/3 cup vegetable oil
3 eggs

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan.
Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan.
Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.

Chocolate Zucchini Cake Recipe

2009-06-29T11:13:00.001-05:00

Ingredients:

1 pkg. Duncan Hines dark fudge cake mix
1 tsp. cinnamon
3 eggs
1 1/4 c. water
1/2 c. Crisco oil
2 pkg. (3 oz.) cream cheese, softened
1/3 c. butter or marg. softened
1 1/2 tsp. vanilla
1 tsp. milk
3 1/2 c. confectioners sugar
1/4 c. chopped nuts
1 c. shredded unpeeled zucchini

Directions:

Preheat oven to 350 degrees. Grease and flour 10 inch tube pan. Add eggs, water and oil; blend, then beat, medium speed for 2 minutes. Fold in zucchini. Turn batter into pan and spread evenly. Bake at 350 degrees for 50 to 60 minutes. Frosting: Beat cream cheese, butter and vanilla in bowl. Add conf. sugar and milk, mix until smooth and creamy. Add more sugar to thicken and more milk to thin. Spread on cooled cake. Sprinkle nuts on top. Store in refrigerator until ready to serve.

Raspberry Angel Food Cake Recipe

2009-06-18T17:11:00.001-05:00

Ingredients:

10 Egg whites
1 1/4 ts Cream of tartar
1 ts Vanilla extract
1/2 ts Almond extract
1/2 c Sugar
1 c Cake flour
2 c Fresh raspberries

Directions:

In a mixing bowl, beat egg whites until frothy; beat in cream of tartar until soft peaks form. Add the extracts. Gradually beat in sugar until stiff, scraping bowl occasionally. Sift flour over beaten whites; sprinkle with berries. Gently fold flour and raspberries into batter until well mixed. Pour into an ungreased 10-in. tube pan. Bake at 325 degrees for 40-45 minutes or until lightly browned and entire top appears dry. Immediately invert cake pan; cool completely, about 1 hour.

Yield: 16 servings.

Red Velvet Cake Recipe

2009-06-15T13:03:00.002-05:00

Easy Recipe For A Delicious Red Velvet Cake!

Ingredients:

1 1/2 c Sugar
1 c Butter
3 Eggs
1 tb Butter extract
2 oz Red food coloring
2 1/2 c Cake flour
2 tb Cocoa
1 c Buttermilk
1 ts Baking soda
1 ts Vinegar

Directions:

Cream butter and sugar until very light and fluffy. Add eggs, one at a time, beating well after each addition. Then add both extract and coloring. Mix flour and cocoa, be sure all cocoa lumps are mashed; then add this to the butter mixture. Stir real well; add buttermilk, again mixing well. Combine soda and vinegar in a small cup and pour over batter mixture; mix real well. Pour in pans. Bake at 350 degrees for 25 minutes. Let cake cook completely before frosting.

Happy Father's Day Cake Recipe

2009-06-14T21:19:00.001-05:00

Ingredients:

1/3 c butter
1 c sugar
2 ea egg, well beaten
1 1/2 c flour
2 ts baking powder
1/2 c milk
1 tb butter
1 ea chocolate square, unsweetened
1 ts vanilla

Directions:

Cream together the butter and sugar; add the eggs and mix well.
Sift together the flour and baking powder and add alternately with the milk to the creamed mixture.
Put 1/3 of the combined mixture into a bowl. Melt together the butter and chocolate and add to the combined mixture.
Add the vanilla to the white batter.
Drop the white batter, then the chocolate batter, by spoonfuls into a well-greased, deep cake pan and bake at 350-F for about 40 minutes.

Brownie Cupcakes Recipe

2009-06-09T17:18:00.002-05:00

3 sqs. unsweetened chocolate
2 sticks butter
1 1/2 c. nuts, chopped
1 3/4 c. sugar
4 eggs
1 c. plain flour
1 tsp. vanilla

Melt chocolate and butter in double boiler. Add nuts and stir until coated. In mixing bowl, mix sugar and eggs. Add vanilla. Stir in flour and add chocolate mixture. Fill lined cupcake tins 3/4 full. Bake at 325 degrees for 20 minutes. Tiny pans - 15 minutes.

German Chocolate Cake Recipe

2009-05-28T05:20:00.002-05:00

2/3 c. butter or margarine
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 pkg. (4 oz.) baker's German sweet chocolate, melted
1 c. buttermilk
2 c. flour, sifted
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
Coconut - pecan frosting

Cream sugar and butter until smooth. Blend in eggs and vanilla well. Add melted chocolate to creamy mixture. Sift flour, salt, baking soda and baking powder until light and fluffy. Alternate flour mixture and buttermilk with cream mixture, until very smooth and creamy. Grease and flour 2 - 9 inch round cake pans. Pour even amounts in each pan. Bake at 350 degrees for 35 minutes. Cool 15 minutes.FROSTING:

Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter, 1 teaspoon vanilla in saucepan. Cook 12 minutes on medium heat; add 1 1/3 coconut flakes and 1 cup chopped pecans. Frost cake.

Amish Oatmeal Cake Recipe

2009-05-22T11:10:00.001-05:00

1 c Uncooked 1 min quick oatmeal
1 1/2 c Boiling water
1 1/2 c Flour
1/2 ts Baking soda
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Salt
1/2 c Butter; softened
1 ts Vanilla extract
1 c Brown sugar
1 c Granulated sugar
2 Eggs

Place the oats in a small bowl and pour the boiling water over them. Let stand for 20 minutes. Preheat the oven to 350 F. Sift together the flour, baking soda, cinnamon, nutmeg, and salt on wax paper. Set aside. In a large mixing bowl, beat the butter until creamy. Add the vanilla and gradually add the sugars, beating until fluffy. Beat the eggs into the mixture one at a time. Add the oatmeal mixture and blend. Add the flour mixture and blend again. Pour the batter into an oiled 13 x 8-inch pan. Bake for 35 minutes, or until the top of the cake springs back when touched with fingertip. Often frosted with Broiled Frosting.

Mexican Wedding Cake Recipe

2009-05-21T19:44:00.001-05:00

2 c Flour
1/4 c Sugar
1/2 ts Salt
1/2 lb Butter
2 ts Vanilla
2 c Finely chopped pecans
Confectioners sugar

Heat oven to 325. Sift flour, sugar & salt. Mix butter into dry ingredients in large bowl. Add vanilla & nuts & mix well. Shape dough into 1/2" balls or into small cresent shapes. Place 1" apart in lightly greased sheet. Bake 20 minutes, or until golden brown. While still warm, roll in sugar

Pineapple Cream Cake Recipe

2009-05-18T16:10:00.000-05:00

1 pk Yellow cake mix, (18.5 oz)
2 Eggs
1 cn (11 oz) mandarin oranges, drained
1 cn (15 oz) crushed pineapple, juice reserved
1/2 c Mayonnaise
12 oz Whipped topping, (frozen); thawed
2 pk Vanilla pudding mix, instant

Preheat the oven to 350 degrees (F). In a large bowl, combine the cake mix, eggs, mandarin oranges, reserved pineapple juice, and mayonnaise. With an electric beater on medium speed, beat for about 5 minutes or until blended. Pour into a 9" x 13" baking dish that has been coated with nonstick baking spray. Bake for 25 to 30 minutes, or until golden. Allow to cool thoroughly in the pan. In a medium-sized bowl, combine the whipped topping, pudding mixes, and crushed pineapple; mix well with a spoon then spread over the top of the cooled cake.

Cappuccino Cheesecake Recipe

2009-05-18T06:53:00.000-05:00

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

7-Up Cake Recipe

2009-05-13T15:00:00.006-05:00

1 pk White cake mix; OR Yellow cake mix

1 pk Lemon jello
4 Eggs
1/2 c Oil
1 c 7-Up *

* Pour into cup slowly to retain bubbles, but not have a lot of foam on top.

Put all ingredients into mixing bowl and beat two to three minutes at medium speed. Pour batter into greased and floured tube pan. Bake at 350 degrees 45 to 60 minutes until cakes tests done and barely begins to pull away from sides of pan. Glaze with lemon glaze while warm.

Graduation Cake Recipe

2009-05-12T18:54:00.003-05:00

INGREDIENTS

5 1/2 cups sifted cake flour
2 tablespoons baking powder
2 teaspoons salt
10 egg whites
1 cup white sugar
1 1/3 cups shortening
2 1/2 cups white sugar
1 3/4 cups milk
2 teaspoons vanilla extract
1 cup butter
8 cups sifted confectioners' sugar
4 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup milk

DIRECTIONS

Measure sifted flour, add baking powder and 2 teaspoons salt, and sift together three times. Beat egg whites until foamy, add 1 cup white sugar gradually, and continue beating only until mixture will stand in soft peaks. Cream shortening, add 2 1/2 cups white sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add 2 teaspoons vanilla and egg whites and beat thoroughly into batter.
Turn batter into one round 10 inch pan and one round 8 inch pan, 3 inches deep, each lined on bottom with paper, filling each pan about half full of batter. Bake in moderate oven 350 degrees F (175 degrees C), placing the smaller layer towards front of oven for quicker and easier removal when done. Bake the 8 inch cake 1 hour, or until done; bake the 10 inch cake about 10 minutes longer.
Cool cakes in pans on racks 15 minutes. Then loosen from sides of pans with spatula, turn out, remove paper, and turn right side up on racks to cool. When thoroughly cooled, at least 2 hours, brush cakes to remove any loose crumbs. Prepare Creamy Butter Frosting and set aside about 2 cups of frosting for decorating. Spread with frosting. You can tint the frosting the color or colors you want and be able to write on top of cake.
To Make Creamy Butter Frosting: Cream 1 cup butter or margarine; add part of the confectioners' sugar gradually, blending after each addition. Mix in 4 teaspoons vanilla and 1/2 teaspoon salt. Then add remaining sugar alternately with milk, until of right consistency to spread. Beat after each addition until smooth. Makes about 5 cups.

Bailey's Irish Cream Cheesecake

2009-05-05T05:53:00.001-05:00

1 graham cracker crust, chilled in 9-inch springform pan
8 oz. pkg. cream cheese
4 eggs, at room temperature
3/4 c. sugar
1/2 c. Bailey's Irish cream

Blend cheese and sugar together until smooth. Blend in 1 egg and Bailey's Irish cream. Add remaining eggs, one at a time. Pour into chilled crust. Bake at 325 degrees for 45 minutes. Cool to room temperature. Cover with plastic wrap. Refrigerate for 2 days. Top with whipped cream and chocolate curls.

Blueberry Sour Cream Cake

2009-04-30T17:26:00.000-05:00

1 tb Butter
1 1/2 c Flour
1/2 c Sugar
1/2 c Butter, at room temperature
1 1/2 ts Baking powder
1 Egg
1 1/2 ts Vanilla
4 c Fresh or frozen blueberries thawed

Custard
2 c Sour cream
2 Egg yolks
1/2 c Sugar
1 ts Vanilla

Position rack in center of oven and preheat oven to 350 degrees F. Generously butter 9-or 10-inch springform pan. In a large bowl, combine flour, sugar, 1/2 cup butter, baking powder, and vanilla and mix thoroughly. Turn into prepared pan and sprinkle evenly with blueberries. Combine sour cream, egg yolks, sugar, and vanilla. Blend well. Pour over blueberries. Bake 1 hour or until edges of custard are lightly browned. Serves 10 to 12

Lemon Dump Cake Recipe

2009-04-27T15:17:00.001-05:00

1 lemon flavored cake mix
1 pkg. instant lemon pudding mix
4 eggs
1/2 c. cooking oil
3/4 c. water

Mix in a large bowl all at once at medium speed for 4 minutes. Bake at 350 degrees 35 to 45 minutes in an angel cake tube or bundt pan. Cool 15 minutes then remove from pan. Be sure to grease and flour pan before putting cake mixture in it. Make same as Lemon Dump Cake only substitute chocolate cake mix and instant chocolate pudding mix.

Carrot Zucchini Cake Recipe

2009-04-26T16:16:00.001-05:00

2 Egg
1 c Carrot; grated
1 c Sugar
1 c Zucchini; grated
2/3 c Oil
1/4 c Coconut; shredded
3/4 c Flour
1 ts Baking powder
1 ts Baking soda
1 ts Cinnamon
3/4 ts -Salt

Cream Cheese Icing:
1 pk Cream cheese; 4 oz
1/4 c Butter
1 ts Orange rind; grated
2 c Icing sugar
1 ts Vanilla

CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool.

ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread.

Coconut Fudge Cake Recipe

2009-04-26T11:17:00.000-05:00

3/4 c. cocoa
1 1/2 c. milk
1 c. granulated sugar
1 tsp. vanilla
1 tsp. salt
1/4 tsp. soda
3/4 c. brown sugar
2/3 c. shortening
3 eggs
2 c. cake flour,sifted
1 tsp. baking powder

Measure and sift cocoa and brown sugar together. Add milk gradually, stir until smooth. Cream shortening, add sugar and eggs. Sift flour, baking powder, soda and salt together. Add to creamed mixture, alternately with the cocoa mixture. Add vanilla and beat until smooth. Pour into 2 (9 inch) cake pans and bake at 350 degrees about 30 minutes. When cool, spread with boiled icing. Spread thickly with coconut before icing sets.

Apple Carrot Cake Recipe

2009-04-25T07:10:00.002-05:00

Ingredients:

2 c Whole wheat flour; self-rising
1/2 c Margarine;
1 ts Cinnamon;
1 c Walnuts; chopped
2/3 c Raisins;
2 c Dessert apples; peeled cored grated
1 c Carrot; grated
Grated peel of 1 orange
2 lg Eggs; *
4 tb Fresh orange juice;

Directions:

Line the base and grease of a loaf pan with 4 cup capcity. Preheat the oven to 350 degrees. Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon. Stir in the walnuts, raisins, apples and carrot. Add the orange peel, eggs and juice, then beat well until thoroughly combined. Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch. Turn out on a wire rack.

Cranberry Pineapple Cake Recipe

2009-04-24T07:35:00.000-05:00

1 pk Betty Crocker SuperMoist white cake mix
1 Envelope whipped topping mix; (1. 5 oz.)
1/3 c Milk
3/4 c Betty Crocker Creamy Deluxe vanilla ready-to-spread frosting
1 Jar cranberry-orange relish; (14 oz.)
1 cn Crushed pineapple; (8 1/4 oz.)

Bake cake mix in 2 round pans, 1x1 1/2", as directed on package.

Cool 10 minutes.

Remove from pans; cool cake completely on wire rack.

Beat whipped topping mix (dry) and milk in small bowl on high speed until stiff, 2 minutes.

Beat in frosting on high speed until smooth and thick, about 1 minute.

Mix crushed pineapple and cranberry-orange relish; drain.

Spread 2/3 cup frosting mixture between layers; spoon half of the cranberry mixture over frosting mixture.

Frost side and top of cake with remaining frosting mixture. Spoon remaining cranberry mixture over top.

Refrigerate 1 to 2 hours before serving.

Refrigerate any remaining cake.

Black Forest Cheesecake Recipe

2009-04-23T06:33:00.001-05:00

1 c Quaker oats (quick or old fashioned; uncooked)
1 c Quaker 100% natural cereal; crushed to 3/4 c
1/3 c Margarine or butter; melted
1/4 c Firmly packed brown sugar
2 pk (8-oz) cream cheese; softened
2/3 c Granulated sugar
1 ts Vanilla
2 Eggs
1 pk (6-oz) Nestle Toll House semi-sweet chocolate morsels; melted
1/4 c Whipping cream
1 cn (21-oz) cherry pie filling

Heat oven to 350F. Grease 9" springform pan. Combine first four ingredients. Press onto bottom and sides of pan. Bake 15 min. Cool. Beat cream cheese, granulated sugar and vanilla at med speed of electric mixer until fluffy. Add eggs, one at a time, beating well after each. Stir in chocolate and cream. Pour into crust. Bake 1 hour or until center is almost set. Cool completely; remove rim. Chill. Spread pie filling over top. Serve with whipped cream, if desired.

Coffee Cake Recipe

2009-04-22T21:31:00.000-05:00

Ingredients:

2 cups brown sugar, packed
2 cups all-purpose flour
1/8 teaspoon salt
1 large egg
4 ounces butter, cold, cut in pieces
1 cup buttermilk or sour milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla

Directions:

1. Preheat oven to 350°. Grease and flour an 8-inch square baking pan.

2. Combine flour, brown sugar, and salt in a mixing bowl; cut in butter until the mixture coarse crumbs form. Take out 1 cup of crumbs and put aside.

3. Combine egg, buttermilk, baking powder, baking soda and vanilla, whisk until smooth; stir into the remaining crumbs in bowl. Spread in the prepared baking pan.

4. Sprinkle reserved crumbs evenly over the batter. Bake for 30 minutes

Yellow Dream Cake Recipe

2009-04-22T17:58:00.000-05:00

1 cup water 1 package non-dairy topping mix (dry) 1 (18.25-ounce) package yellow cake mix 2 large eggs 1/4 cup vegetable oil 1 (3.5-ounce) package vanilla pudding mix

In a bowl beat water, non-dairy topping mix (dry), yellow cake mix, eggs, oil, and vanilla pudding mix with an electric mixer on medium speed for 4 minutes.
Pour into two greased and floured 8 or 9-inch round baking pans.
Bake at 350*F for 35 to 40 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes. Loosen the sides and remove from pans.
Frost when cool.

Makes 12 servings

Lemon Cake Recipe

2009-04-22T11:49:00.001-05:00

Ingredients:

1/2 cup butter, softened
1-3/4 cups sugar
6 egg yolks
2-1/2 cups sifted cake flour
2-1/2 teaspoons baking powder
1 cup plus 3 tablespoons milk
1 tablespoon grated lemon rind

Directions:

1. Preheat oven to 350°F. Grease and flour two 9-inch cake pans.

2. In a mixer, cream the butter then add the sugar, beating well.

3. Reduce speed to medium and add the egg yolks, one at a time, beating well after each addition.

4. In a separate bowl, combine the flour and baking powder.

5. Add to the creamed mixture alternately with the milk, beginning and ending with the flour mixture. Stir in the lemon rind.

6. Pour batter into prepared cake pans, and bake for 25 to 30 minutes or until cake tests done with toothpick or cake tester.

7. Cool layers in pans for 10 minutes. Remove from pans, and cool completely before frosting.

Lemon Buttercream Frosting:

Ingredients:

1/2 cup butter, softened
1 egg yolk
1-pound box (3-3/4 cups) confectioners sugar
1 teaspoon grated lemon rind
5 to 6 tablespoons fresh lemon juice

Directions:

1. Cream the butter until light and fluffy.

2. Add the egg yolk, beating well, and gradually beat in the sugar with the lemon juice until desired spreading consistency is reached.

3. Spread frosting between layers and on top and sides of cake layers

Pumpkin Cake Recipe

2009-04-22T06:19:00.000-05:00

Ingredients: 1 cup shortening
3 cup sugar
3 eggs
3 cups all-purpose flour
1 can pumpkin (15-oz)
1 tsp. cinnamon
1 tsp. allspice
1 tsp. nutmeg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. baking powder

Directions:

1. Mix the dry ingredients (except the sugar) together and set aside.

2. Cream sugar and shortening; add the eggs. Add this to the dry mixture and cream well.

3. Add pumpkin and vanilla; Mix well

4. Pour into a greased and floured tube or bundt pan.

5. Bake about 90 min at 350 degrwwa F.

6. Cream cheese frosting may be added, but this pumpkin cake is moist and keeps well for several days without any topping.

Chocolate Cheesecake Recipe

2009-04-21T17:14:00.001-05:00

24 chocolate wafers, finely crushed 3 tablespoons water 1 cup nonfat cottage cheese 1/2 cup egg beaters 12 ounces light cream cheese 1 cup granulated sugar 1/2 cup unsweetened baking cocoa 1/4 cup all-purpose flour 1 teaspoon vanilla extract 3/4 cup powdered sugar 3/4 cup nonfat sour cream 1 tablespoon lavender flowers (optional garnish)

In a small bowl, toss chocolate wafer crumbs with water, a tablespoon at a time, until crumbs are moistened. Press onto bottom of 8-inch springform pan; set aside.
In electric blender or food processor, blend cottage cheese and egg until smooth, scraping down sides of container as necessary.
In large bowl, with electric mixer at medium speed, beat cream cheese and granulated sugar until smooth. Add cottage cheese mixture, cocoa, flour and vanilla; beat until well blended and smooth. Pour batter into prepared crust. Bake in a 300°F (150°C) oven for 60 to 65 minutes or until puffed and set. Cool in pan on wire rack 15 minutes. Carefully run metal spatula around edge of cheesecake to loosen. Cover; chill at least 4 hours.
In small bowl, combine powdered sugar and sour cream. Serve with cheesecake. Garnish with lavender flowers, if desired

Makes 12 servings

Carrot Pudding Cake

2009-04-21T09:08:00.001-05:00

1 (18.25-ounce) package yellow cake mix 1 (3.5-ounce) package instant vanilla pudding mix 1/2 teaspoon salt 2 teaspoons ground cinnamon 4 large eggs 1/3 cup water 1/4 cup vegetable oil 3 cups grated carrots 1/2 cup chopped raisins 1/2 cup chopped pecans 3 tablespoons butter or margarine, softened 1 (8-ounce) package cream cheese, softened 2 cups powdered sugar 1 tablespoon grated orange peel

Preheat oven to 350*F.
In a medium bowl, combine yellow cake mix, instant vanilla pudding mix, salt, cinnamon, eggs, water, and vegetable oil; beat for 2 minutes at medium speed with an electric mixer. Stir in grated carrots, chopped raisins, and chopped pecans.
Pour into 3 greased and floured 9-inch round cake pans. Bake for 20 to 25 minutes, or until the center is set. Cool in the pans for 10 minutes, remove, and cool completely.
Meanwhile, in a bowl combine softened butter with softened cream cheese; beat until light and fluffy. Add powdered sugar and grated orange peel; beat until smooth. Spread between the cake layers and on the top and sides.

Makes 12 servings