Carrot Raisin Cake
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.
Yield: 12-16 servingsPrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 cup | raisins |
| 2 cups | all-purpose flour, divided |
| 2 cups | packed brown sugar |
| 3/4 cup | vegetable oil |
| 4 | eggs |
| 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:
Toss raisins with 2 tablespoons flour; set aside. In a large, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the baking powder, cinnamon, baking soda, salt and remaining flour; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For frosting, in a large bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator. Yield: 12-16 servings.
Source: tasteofhome.com
