Carrot Pudding Cake

and Frosting

1. 1 pkg.(2 layer size) yellow cake mix
2. 1 pkg (serves 4, size) jello, vanilla instant pudding & pie filling
3. 4 eggs
4. 1/3 cup water
5. 1/4 cup oil
6. 3 cups grated carrots
7. 1/2 cup rasins or dates - finely chopped
8. 1/2 cup chopped walnuts
9. 2 teasp. cinnamon
10. 1/2 teasp. salt

Combine all ingredients in large bowl.
Blend, then beat at med speed for 4 min.
Pour into 2 greased & floured 9 by 5 loaf pans.
Bake at 350 deg. for 45 to 50 min. - use toothpick test.
Do not overbake.
Cool 15 min. and remove from pans.
Cool comopletely and wrap in foil & store overnight before cutting.

Cream:

1 Tables. butter

1 3-oz pkg. cream cheese

stir until smooth & well blended

Add:

2 1/2 cup powdered sugar

alternate with 1 teasp orange juice (I like it with the pulp)

Beat by hand after each addition till smooth

Stir in 1 teasp grated orange rind