Raisin Carrot Cake

Raisin Carrot Cake

1 cup raisins
1 cups flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 eggs
2 tsp baking powder
2 tsp ground cinnamon
1 tsp baking soda
1 tsp salt
3 cups grated carrots

Frosting:

1 pkg (8 oz.) cream cheese, softened
1/2 cup butter, softened
1 tsp orange juice
1 tsp vanilla
3 3/4 cup confectioners' sugar

Toss the raisins with 2 tablespoons of flour. Set aside. In a large bowl, beat the brown sugar, oil, and the eggs until well blended.

In another large bowl, combine the baking powder, cinnamon, baking soda, salt, and the remaining flour. Gradually beat into the sugar mixture until blended. Stir in the carrots and the reserved raisins. Transfer to a greased 13 x 9 inch baking dish.

Bake at 325 F for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. For the Frosting: In a large bowl, beat the cream cheese and the butter until smooth. Beat in the orange juice and vanilla. Gradually add the confectioners' sugar. Beat until light and fluffy. Spread over the cake. Store in the refrigerator.

Makes 12-16 servings