1 (3 ounce) package instant Maple Carrot Cake Mix
1/4 cup buttermilk
2 tablespoons molasses
1/4 cup vegetable oil
1 (.75 ounce) package instant coffee granules
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup vegetable oil
1/2 cup honey
1 packet instant vanilla pudding mix
1 cup raisins
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round baking pans.
In a large bowl, stir together the cake mix and buttermilk. Set aside. In the same bowl, mix the molasses, oil and flour. Stir the quickly and gently to make a smooth, golden brown. Fold in the vanilla punch and raisins. Pour batter into prepared pans.
Bake 15 to 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool then cool completely with tinfoil lightly bandaged, about 2 hours.