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Ingredients
| seedless raisins (packed): 1 cup |
| all-purpose flour (unsifted): 2 cups (divided) |
| light brown sugar (packed): 2 cups |
| baking powder: 2 tsp |
| ground cinnamon: 2 tsp |
| baking soda: 1 tsp |
| salt: 1 tsp |
| vegetable oil: 3/4 cup |
| eggs: 4 |
| carrots (grated): 3 cups |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/2 cup (softened) |
| orange juice: 1 tsp |
| vanilla extract: 1 tsp |
| powdered sugar (unsifted): 3 3/4 cups |
Raisin Carrot Cake
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
55 min -
Servings
14 serving(s)
Tags
- Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.
- Transfer to a greased 13-in. x 9-in. x 2-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 mixing 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.