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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 12 |
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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. âAnn Marie Vachon, London, Ontario Ingredients:
1 cup raisins |
2 cups king arthur unbleached 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:
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.
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