Carrot Raisin Cake

Serves: 12

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.

Yield: 12-16 servings
Prep Time:
Cook Time:
Total Time:


1 cup raisins
2 cups all-purpose flour, divided
2 cups packed brown sugar
3/4 cup vegetable oil
4 eggs
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
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


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.


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