1
box (4-serving size) vanilla instant pudding and pie filling mix
1/3
cup water
1/3
cup butter, softened
1
to 2 teaspoons grated orange peel
1
teaspoon vanilla
4
eggs
1
can (8 oz) crushed pineapple, undrained
1 1/2
cups finely shredded carrots (2 to 3 large)
Frosting
3
cups powdered sugar
1
package (8 oz) cream cheese, softened
2
tablespoons butter, softened
1
teaspoon vanilla
12
chocolate wafer cookies, finely crushed, if desired
15
sugared carrot decorations, if desired
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat all cake ingredients except carrots with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Stir in carrots. Pour into pan.
2
Bake 44 to 50 minutes (46 to 54 minutes for dark or nonstick pan) or until toothpick inserted in center comes out clean. Cool completely, about 1 1/2 hours.
3
In large bowl, beat powdered sugar, cream cheese, 2 tablespoons butter and the vanilla on low speed until blended. Beat on medium speed until smooth and creamy. Spread frosting over cake. With knife tip, score cake into 5 rows by 3 rows (15 squares).
4
Diagonally on each marked cake piece, sprinkle a small amount of crushed cookies for "dirt." Insert carrot decoration into each piece. Refrigerate 30 minutes before serving. Store covered in refrigerator.
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If desired, use a container of Betty Crocker® Whipped cream cheese frosting in place of the homemade frosting.
Look for the sugared carrot decorations in specialty cake-supply stores or websites.
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Nutrition Facts are not available for this recipe
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