Carrot Cake








  • 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

For glaze:

  • 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)


  1. Preheat oven to 350 degrees
  2. 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.
  3. Add two cups grated carrot and toss to combine.
  4. 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.
  5. Place sugar, brown sugar, and butter in a large bowl. Beat with a mixer on medium speed until combined.
  6. Add eggs one at a time, beating well after each addition.
  7. Stir in one teaspoon vanilla.
  8. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
  9. 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.
  10. Spread batter into a 9X13 dish coated with cooking spray.
  11. Bake for 28 minutes or until a toothpick inserted comes out clean.
  12. 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.
  13. Once the cake is cooled, spread the frosting evenly. Sprinkle cake with optional pecans

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