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Carrot Pudding Cake
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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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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