- 2 1/4 cps. four
- 2 t. baking powder
- 1 1/2 t cinnamon
- 1/4 t salt
- 2 cps. grated carrot
- 1 cp. sugar
- 1/2 cp. brown sugar
- 6 T butter, softened
- 3 large eggs
- 1 t vanilla
- 1/2 cp. low-fat buttermilk
- 1/4 cp. raisins
- 6 oz. cream cheese, softened
- 2 T milk
- 1/2 t. vanilla
- 1/8 t salt
- 3 cps. powdered sugar
- 1/4 cp. pecans (optional)
- Preheat oven to 350 degrees
- Lightly spoon four into dry measuring cups and level with a knife. Combine flour, baking powder, cinnamon, and salt in a medium bowl, stirring with a whisk.
- Add two cups grated carrot and toss to combine.
- Heat 3 cups of water for 6 minutes or until boiling. Add raisins to the hot water and allow them to sit for at least 5 minutes to plump up.
- Place sugar, brown sugar, and butter in a large bowl. Beat with a mixer on medium speed until combined.
- Add eggs one at a time, beating well after each addition.
- Stir in one teaspoon vanilla.
- Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
- Drain the raisins and toss in four (this will prevent them from sinking to the bottom of the cake when baking). Gently stir the raisins into the batter.
- Spread batter into a 9X13 dish coated with cooking spray.
- Bake for 28 minutes or until a toothpick inserted comes out clean.
- To prepare the frosting, place softened cream cheese, milk, vanilla and salt in a medium size bowl. Beat with a mixer at medium speed until fluffy. Gradually add the powdered sugar until combined.
- Once the cake is cooled, spread the frosting evenly. Sprinkle cake with optional pecans