[Kitchen Witch]

LAYERED CARROT CAKE

1 pkg. (18.25 oz.) yellow cake mix
1 pkg. Instant vanilla pudding mix
2 t. cinnamon
4 eggs
2/3 c. orange juice
½ c. vegetable oil
3 c. grated carrots
½ c. raisins
½ c. chopped walnuts

ORANGE CREAM CHEESE FROSTING:
8 oz. cream cheese
/2 c. butter
3 c. confectioners? sugar
1 to 2 T. orange juice
1 T. grated orange peel

Combine cake mix, pudding mix and cinnamon. Whisk eggs, orange juice and oil; add to dry ingredients. Beat. Stir in carrots, raisins and nuts. Batter will be thick. Pour into two greased and floured 9-inch round pans. Bake at 350* F. for 30 to 35 minutes or until tests done. Cool 10 minutes before removing. FROSTING: Beat cream cheese and butter until fluffy. Add sugar, juice and peel; beat. Store cake in fridge.