Carrot Pudding Cake

1 (18.25 ounce) box yellow cake mix
1 small box vanilla instant pudding and pie filling
4 eggs
1/3 cup water
1/4 cup vegetable oil
3 cups grated carrots
1/2 cup raisins, finely chopped
1/2 cup chopped walnuts
1/2 teaspoon salt
2 teaspoons ground cinnamon

Heat oven to 350 degrees F.

Blend all ingredients in large mixer bowl. Beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 8 x 4-inch loaf pans. Bake for 45 to 50 minutes, until cakes spring back when lightly pressed and begin to pull away from sides of pans. Do not under-bake.

Cool in pans 15 minutes; remove and cool on racks. Frost with Orange Cream Cheese Frosting.

Orange Cream Cheese Frosting:
1 tablespoon butter or margarine
3 ounces cream cheese, softened
1 tablespoon grated orange rind
2 1/2 cups sifted confectioners' sugar
1 tablespoon orange juice

Blend butter or margarine with cream cheese and grated orange rind until smooth. Alternately add sifted confectioners' sugar and orange juice, beating after each addition until smooth.