Raisin Carrot Cake

Name: Raisin Carrot Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 12-16 serving(s)
Ingredients: 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; 1 (8 ounce) package cream cheese, softened; 1/2 cup butter, softened; 1 teaspoon orange juice; 1 teaspoon vanilla extract; 3 3/4 cups confectioners' sugar

Submitted by looneytunesfan

"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."

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Ready In:: 1hr 10mins
Ingredients:: 15
Serves:: 12-16

ingredients

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 (8 ounce) package 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 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. x 2-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.