Carrot Cake

Ingredients

• 3.3 cups carrots grated ( 1 pound carrots)
• 4 large eggs 
• 2 teaspoons ground cinnamon 
• 2 tablespoons milk 1% low-fat
• 0.7 cup orange juice fresh
• 1 teaspoon orange zest grated
• 4.5 cups powdered sugar sifted
• 0.8 cup raisins 
• 1.5 teaspoons vanilla extract 
• 3.4 ounce vanilla pudding gluten-free instant
• 0.5 cup vegetable oil 
• 0.8 cup walnut pieces chopped
• 15 ounce betty crocker's cake mix gluten-free yellow (such as Betty Crocker)

Equipment

• bowl
• oven
• wire rack
• blender

Directions

1. Preheat oven to 35
2. To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray.
3. Bake at 350 for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack.
4. To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended.
5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer.
6. Spread remaining frosting over top and sides of cake.