A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. —Ann Marie Vachon, London, Ontario
Carrot Raisin Cake
Carrot Raisin Cake
Prep Time
15 min
Cook Time
55 min
Yield
16 servings
Ingredients
- 1 cup raisins
- 2 cups all-purpose flour, divided
- 2 cups packed brown sugar
- 3/4 cup canola oil
- 4 large eggs, room temperature
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups grated carrots
- FROSTING:
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1 teaspoon orange juice
- 1 teaspoon vanilla extract
- 3-3/4 cups confectioners' sugar
Directions
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins.
- Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack.
- For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts
1 piece: 516 calories, 22g fat (8g saturated fat), 84mg cholesterol, 411mg sodium, 77g carbohydrate (61g sugars, 2g fiber), 5g protein.
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