Carrot Raisin Cake Recipe

5 3 6
Carrot Raisin Cake Recipe
Carrot Raisin Cake Recipe photo by Taste of Home
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Carrot Raisin Cake Recipe

Read Reviews
5 3 6
Publisher Photo
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
MAKES:
12-16 servings
TOTAL TIME:
Prep: 15 min. Bake: 55 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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 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 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.
Originally published as Raisin Carrot Cake in Taste of Home June/July 2006, p37

Nutritional Facts

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

  • 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 vanilla extract
  • 3-3/4 cups confectioners' sugar
  1. 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.
  2. 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.
  3. 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.
Originally published as Raisin Carrot Cake in Taste of Home June/July 2006, p37

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Reviews forCarrot Raisin Cake

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lurky27 User ID: 1251896 93166
Reviewed Apr. 10, 2012

"This cake is delicious! I used whole wheat flour and no one even noticed the difference. YUM!

~ Theresa"

MY REVIEW
Maricor User ID: 5764429 159498
Reviewed Feb. 25, 2012

"Excellent cake. I tasted the frosting at 3 cups and thought it was sweet enough so I stopped at 3 versus 3 3/4 cups."

MY REVIEW
cookinfanatic25 User ID: 6098804 92029
Reviewed Oct. 30, 2011

"I made this the other day for my Dad's birthday party. Everyone absolutely loved it. Very easy to make."

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