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

PREP TIME 15 Min
COOK TIME 55 Min
READY IN 1 Hr 10 Min

INGREDIENTS
* 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

DIRECTIONS
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.