Raisin Carrot Cake Recipe

Raisin Carrot Cake Recipe

  • 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
  1. 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.
  2. 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.
  3. 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.
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