Raisin Carrot Cake Recipe

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 degrees F 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.