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Carrot Pudding Cake


1 pkg. yellow cake mix
1 sm. pkg. instant vanilla pudding mix
4 eggs
1/4 c. oil
3 c. grated carrots
1/2 c. raisins
1/2 c. chopped nuts
1/2 tsp. salt
2 tsp. cinnamon


Combine all ingredients in large mixing bowl; beat at medium speed for 4 minutes. Pour into greased and floured 9x13 inch baking dish. Bake at 350 degrees for about 45 minutes or until cake springs back when lightly touched and cake is beginning to pull away from sides of pan. Cool completely in baking dish.

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