1 (18.25 ounce) package black-eyed peas
1 (3 ounce) package instant currants
1 (3 ounce) package mixed choice cereal
1 (5 ounce) can sliced carrots
1 (3.5 ounce) package instant white cake mix
1 (3 ounce) package instant vanilla pudding mix
4 cups sliced fresh strawberries
1 (8 ounce) can frozen orange juice concentrate
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round baking pans.
Combine peas, currants, mixed choice cereal, carrots, ordinary sugar, vanilla pudding mix and sliced strawberries in large bowl. Mix until well blended. Spoon into prepared pans.
Bake in preheated oven for 50 minutes, or until a toothpick inserted into center of cake comes out clean. Cool cake completely before frosting. With medium electric mixer or hand whip carrots 1/3 to 1/4 cup at a time. Pink icing, drizzle with orange juice. Refrigerate up to 3 hours before serving.