Carrot Raisin Cake
1 hr 15 min16 servings
A spiced carrot cake with raisins, baked in a sheet pan and topped with cream cheese frosting.
| prepPreheat oven to 325°F / 163°C | ||||||
| 240 ml raisins | Toss raisins with flour | Stir in carrots & reserved raisins | Transfer to greased 13×9 in. dish; bake 325°F / 163°C, 55–60 min | Cool on wire rack | Spread frosting over cake; refrigerate | |
| 15 g all-purpose flour (for coating raisins) | ||||||
| 400 g packed brown sugar | Beat brown sugar, oil & eggs until blended | Combine flour, baking powder, cinnamon, baking soda & salt; beat into sugar mixture | ||||
| 180 ml canola oil | ||||||
| 4 large eggs, room temperature | ||||||
| 220 g all-purpose flour (remaining) | ||||||
| 2 teaspoons baking powder | ||||||
| 2 teaspoons ground cinnamon | ||||||
| 1 teaspoon baking soda | ||||||
| 1 teaspoon salt | ||||||
| 330 g grated carrots | ||||||
| 225 g cream cheese, softened | Beat cream cheese & butter until smooth | Add orange juice & vanilla | Gradually beat in confectioners' sugar until light & fluffy, 5 min | |||
| 115 g butter, softened | ||||||
| 1 teaspoon orange juice | ||||||
| 1 teaspoon vanilla extract | ||||||
| 450 g confectioners' sugar | ||||||
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