~Recipe Of The Day~ **Yummy Carrot Cake**

Carrot Cake Ingredients: ~1 teaspoon grated orange rind ~2 teaspoons ground cinnamon ~1/2 cup vegetable oil ~2/3 cup fresh orange juice ~ large eggs ~1(15-ounce) package gluten-free yellow cake mix(such as Betty Crocker) ~3/4 cup chopped walnuts ~1(3.4 ounce)package gluten-free vamilla instant pudding mix ~3 1/3 cups grated carrots (about 1 pound) ~cooking spray Frosting: ~4 1/2 cups powdered sugar, sifted ~1 1/2 teaspoons vanilla extract ~2 tablespoons 1% low-fat milk ~6 ounces 1/3-less-fat cream cheese, softened Directions: 1. Preheat oven to 350° 2. To prepare cake, combine first 7 ingredients in a bowl; beat with a mixer at low speed for 1 minute. Scrape sides of bowl; beat at medium-high speed for 2 minutes or until batter is smooth, scraping sides of bowl occasionally. (Batter will be thick.) Fold in carrot, raisins, and walnuts. Spoon batter evenly into 2 (9-inch) round cake pans coated with cooking spray. 3. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans. Cool completely on a wire rack. 4. To prepare frosting, place cream cheese, milk, and vanilla in a large bowl; beat with a mixer at high speed until creamy. Gradually add powdered sugar; beat at low speed just until blended. 5. Place 1 cake layer on a plate; spread with 1/2 cup frosting. Top with remaining cake layer. Spread remaining frosting over top and sides of cake.