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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
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

Printed from tasteofhome.com Oct 12, 2008

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Raisin Carrot Cake cont.

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.