Raisin Carrot Cake

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 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.

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.