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Carrot Pudding Cake
Carrot Pudding Cake

Carrot Pudding Cake

1 Hr(s) 50 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 package (2 layer size) yellow cake mix
1 package (4 serving size) Jell-O Vanilla Instant Pudding and Pie Filling
4 eggs
1/3 cup water
1/4 cup oil
3 cups grated carrots
1/2 cup raisins
2 teaspoon s cinnamon
1/2 teaspoon salt
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Let's Make It
1
Combine all ingredients in large mixer bowl, blend, and then beat at medium speed about 4 minutes. Pour into 2 greased and floured 9x5 loaf pans.
2
Bake at 350°F for 45 to 50 minutes or until cake springs back when touched. Do not under bake. Cool in pans for 15 minutes. Remove from pans and finish cooling on rack.
3
Wrap with aluminum foil and store overnight before cutting. Frost with cream cheese ready to spread frosting.
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