Carrot Cake

Jessica

ingredients

Cake

1 box yellow cake mix
1 package instant vanilla pudding mix
2/3 cup orange juice
1/2 cup vegtable oil
4 large eggs
2 teaspoons cinnamon
1/2 cup raisins
1/2 cup walnuts
3 cups shredded carrots (about 5 medium carrots)

Filling

2 c. diced pineapple
1/2 c. sugar
1/4 pineapple juice
2 Tbsp. corn starch

Frosting

1 container creme cheese frosting
1 drop vanilla extract

directions

Cake

Blend cake mix, pudding mix, orange juice, oil, eggs, and cinnamon with a mixer for 2-3 minutes. Fold in raisins, walnuts, and shredded carrots. Place in (2) 8-9 inch greased and floured cake pans. Bake at 350 for 35-50 minutes or until toothpick comes out clean. Cool 10 minutes and invert onto cooling racks. Let cool completely, at least 30 minutes.

Filling

Cook diced pineapple and sugar over low heat. Add pineapple juice to corn starch, stir, then add to pineapple mixture.

Source: Cake Doctor