Raisin Carrot Cake Recipe

Raisin Carrot Cake RecipePhoto by: Taste of Home Raisin Carrot Cake Recipe Rating 5

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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

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Raisin Carrot Cake Recipe
  • Prep: 15 min. Bake: 55 min. + cooling
  • Yield: 12-16 Servings
    •
15 55 70

Ingredients

  • 1 cup raisins
  • 2 cups all-purpose flour, divided
  • 2 cups packed brown sugar
  • 3/4 cup canola 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.

Nutritional Facts 1 serving (1 piece) equals 516 calories, 22 g fat (8 g saturated fat), 84 mg cholesterol, 411 mg sodium, 77 g carbohydrate, 2 g fiber, 5 g protein.

Originally published as Raisin Carrot Cake in Taste of Home June/July 2006, p37

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Reviews for Raisin Carrot Cake (1)

Raisin Carrot Cake Recipe

Raisin Carrot Cake

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Reviewed on Oct. 30, 2011 by cookinfanatic25

I made this the other day for my Dad's birthday party. Everyone absolutely loved it. Very easy to make.

 
 
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