Ingredients
1 cup raisins2 cups all-purpose flour, divided2 cups packed brown sugar3/4 cup canola oil4 large eggs, room temperature2 teaspoons baking powder2 teaspoons ground cinnamon1 teaspoon baking soda1 teaspoon salt3 cups grated carrotsFROSTING:1 package (8 ounces) cream cheese, softened1/2 cup butter, softened1 teaspoon orange juice1 teaspoon vanilla extract3-3/4 cups confectioners’ sugar
Preparation
Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins.
Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack.
For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners’ sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
