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Carrot Raisin Cake

TOTAL TIME: Prep: 15 min. Bake: 55 min. + cooling YIELD: 16 servings.
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

Ingredients

  • 1 cup raisins
  • 2 cups all-purpose flour, divided
  • 2 cups packed brown sugar
  • 3/4 cup canola oil
  • 4 large eggs, room temperature
  • 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

  • 1. Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins.
  • 2. Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack.
  • 3. For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts

1 piece: 516 calories, 22g fat (8g saturated fat), 84mg cholesterol, 411mg sodium, 77g carbohydrate (61g sugars, 2g fiber), 5g protein.

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