Easy Carrot Cake With Orange Frosting
Super easy carrot cake recipe using boxed yellow cake mix and instant pudding. Topping with a velvety orange cream cheese frosting, takes this super easy carrot cake to the next level!
Equipment
- 10" Tube Pan greased and floured
- Stand mixer
- Box Grater
Ingredients
Cake:
- 15.25 oz Yellow Cake Mix one box
- 3.4 oz Vanilla Instant Pudding one box
- 4 LG Eggs
- 1/3 c Water
- 1/4 c Vegetable Oil
- 3 c Carrots grated
- 1/2 c Raisins chopped
- 1/2 c Walnuts chopped
- 2 tsp Cinnamon
- 1/2 tsp Salt
Cream Cheese Frosting:
- 3 oz Cream Cheese
- 1 tbsp Butter
- 1 tbsp Orange Zest
- 2.5 c Powdered Sugar sifted
- 1 tbsp Orange Juice
Instructions
To make the cake:
- Preheat oven to 350F.
- Prepare tube pan by spraying with non-stick spray or coating with oil and then sprinkling with flour. Set aside.
- Prepare ingredients by chopping walnuts and raisins and grating the carrots.
- Combine all ingredients for cake in a stand mixer with paddle attachment.
- Mix at medium speed for 4 minutes.
- Pour into prepared pan.
- Bake on center rack of oven for 55-60 minutes or until tooth pick comes out clean.
- Cool in pan for 10 minutes before flipping out onto a cooling rack/plate to cool completely before icing.
For frosting:
- While cake is cooking, prepare all ingredients for the cream cheese frosting (zest the orange and sift the sugar).
- In a stand mixer with whisk attachment over medium-high speed, cream the butter and cream cheese together.
- Add the orange zest.
- Gradually add sugar, alternating with juice, and blend until smooth.
- Once cake is cooled, spread or pipe frosting over the top of the cake.