Raisin Carrot Cake 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 Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Raisin Carrot Cake cont. 1 teaspoon orange juice 1 teaspoon vanilla extract 3-3/4 cups confectioners' sugar 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 Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008

	Raisin Carrot Cake confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator. Yield: 12-16 servings. Printed from tasteofhome.com Aug 28, 2008 Copyright Reiman Media Group, Inc © 2008