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Raisin Carrot Cake
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.—Ann Marie Vachon, London, Ontario
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Malzemeler
- A bowl with a capacity of 1/4 liter containing raisins
- A bowl with a capacity of 1/2 liter containing all-purpose flour, divided
- A bowl with a capacity of 1/2 liter containing packed brown sugar
- 190 liter canola oil
- 4 large eggs
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon salt
- A bowl with a capacity of 3/4 liter containing grated carrots
- FROSTING:
- 1 package ( 227 gram ) cream cheese, softened
- A cup with a capacity of 130 ml containing butter, softened
- 1 teaspoon orange juice
- 1 teaspoon vanilla extract
- A bowl with a capacity of 9/10 liter containing confectioners' sugar
Hazırlık
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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
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Transfer to a greased 13x9-in.baking dish.Bake at 325° for 55-60 minutes or until a toothpick inserted in the center comes out clean.Cool on a wire rack.
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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.
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