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Raisin Carrot 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. —Ann Marie Vachon, London, Ontario

12-16 ServingsPrep: 15 min. Bake: 55 min. + cooling

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

2 of 2

Raisin Carrot Cake (continued)

Directions (continued)

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.

Nutrition 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.