Close
Ingredients
| vegetable oil: 1 cup |
| light brown sugar (packed): 1 1/2 cups |
| eggs: 4 (large) |
| Whole wheat pastry flour: 2 1/2 cups |
| baking soda: 3/4 tsp |
| pineapple juice: 1/3 cup |
| baking powder: 3/4 tsp |
| salt: 1 tsp |
| ground cinnamon: 1 1/2 tsp |
| whole nutmeg: 1/4 tsp |
| carrots (grated): 2 cups (grated) |
| seedless raisins (packed): 1/2 cup |
| powdered sugar (unsifted): 4 cups |
| salted butter: 1/2 cup |
| half and half cream: 1 Tbl |
| cream cheese: 4 oz |
| vanilla extract: 1/2 tsp |
Aspen Carrot Cake With Raisins and Cream Cheese Frosting
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
45 min -
Servings
1 serving(s)
Tags
- To make the Cake: Preheat the oven to 350 degrees F.
- Beat oil, brown sugar and eggs together.
- Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix these dry ingredients into the oil mixture.
- Now mix in the carrots, raisins, and pineapple juice until just moistened.
- Pour the batter into a well greased 9 X 13 inch baking pan and bake 40-45 minutes or until a toothpick comes out clean after being inserted into the middle of the cake.
- Let cake cool on wire rack.
- Meanwhile for the Frosting: beat all ingredients together until smooth and creamy and frost the cake once it is completely cooled.