Delectable Layered Carrot Cake

A piece of  carrot cake on a plate

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This isn’t your average carrot cake recipe – in fact, this Layered Carrot Cake with Orange Cream Cheese frosting is one of the most mouth-watering, delicious cakes you’ll probably ever taste!


  • 1 package yellow cake mix
  • 1 package (3.4 oz) instant vanilla pudding mix
  • 2 teaspoons ground cinnamon
  • 4 eggs
  • 2/3 cup orange juice
  • 1/2 cup vegetable oil
  • 3 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup chopped walnuts
  • Frosting
  • 8 oz cream cheese, softened
  • 1/2 cup softened butter
  • 34 cups confectioner’s sugar
  • 12 Tablespoons orange juice
  • 1 Tablespoon grated orange peel


  1. Preheat the oven to 350 degrees.
  2. Combine the cake mix, pudding, and cinnamon in a large bowl.
  3. In a separate medium-sized bowl, whisk the eggs, orange juice, and oil together. Add to the dry ingredients and beat until blended.
  4. Next, stir in the carrots, raisins, and nuts. The batter will be pretty thick.
  5. Pour into two greased and floured 8-9” round baking pans. Bake for 30-35 minutes or until tests done. Cool for 10 minutes, then carefully remove the cake from the pans and cool completely on a wire rack.
  6. For the frosting, beat the cream cheese and butter until fluffy. Add the confectioner’s sugar, orange juice, and orange peel and beat until nice and smooth. Add a little more sugar if needed. If it’s too thick, you can add a tiny bit more orange juice too.
  7. Frost the cake.
  8. Store in the refrigerator