Title: Carrot Pudding Cake
Categories: Blank
Yield: 4 Servings

1	pk	(2 layer size) yellow cake
		Mix
1	pk	(4 serving size) Jello
		Vanilla flavor inst
4		Eggs
1/3	c	Water
1/4	c	Oil
3	c	Grated carrots
1/2	c	Raisins -- finely chopped
1/2	c	Chopped walnuts
1/2	ts	Salt
2	ts	Ground cinnamon

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8"x4" loaf pans. Bake at 350 degrees for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under bake. Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.

ORANGE CREAM CHEESE FROSTING: Blend 1 tablespoon butter or margarine with 1 (3 oz.) package cream cheese and 1 tablespoon grated orange rind until smooth. Alternately add 2 1/2 cups sifted confectioners' sugar and 1 tablespoon orange juice, beating after each addition until smooth.

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