Nutrition Facts

  • One serving:
  • (1 piece)
  • Calories:
  • 516
  • Fat:
  • 22 g
  • Saturated Fat:
  • 8 g
  • Cholesterol:
  • 84 mg
  • Sodium:
  • 411 mg
  • Carbohydrate:
  • 77 g
  • Fiber:
  • 2 g
  • Protein:
  • 5 g

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

SERVINGS

12-16

CATEGORY

Dessert

METHOD

Baked

PREP

15 min.

COOK

55 min.

TOTAL

70 min.

INGREDIENTS

  • 1 cup raisins
  • 2 cups all-purpose flour, divided
  • 2 cups packed brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup vegetable oil
  • 4 eggs
  • 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 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. 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. Yield: 12-16 servings.

Printed from tasteofhome.com Oct 6, 2008

Copyright Reiman Media Group, Inc © 2008