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Carrot Raisin Cake

 Carrot Raisin 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 McCormick® Pure 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

Carrot Raisin 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.
Nutritional 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.