Cook Time: 45 minutes
Total Time: 45 minutes
- 1 1/4 cups all-purpose flour, stirred before measuring
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 3/4 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla
- 1 cup grated carrots
- 1 cup chopped walnuts
- 1/2 cup raisins or chopped dates, optional
- 1 package (3 ounces) cream cheese
- 1 tablespoon warm water
- 1 teaspoon vanilla extract
- 3 cups sifted confectioners' sugar
Grease and flour an 8 or 9-inch square pan. Heat the oven to 325° F (165° C/Gas Mark 3) .
Measure flour, sugar, baking powder, salt, cinnamon, oil, eggs, and vanilla into a large mixing bowl. Blend for 1 minute on low speed of electric mixer. Stir carrots, nuts, and raisins into the batter. Pour into a prepared pan. Bake for 40 to 45 minutes, until a wooden pick inserted in center comes out clean. Cool and frost with cream cheese frosting.
Beat cream cheese with water and vanilla; gradually add sugar, beating until smooth and spreading consistency. Makes 1 1/2 cups, enough to frost top and sides of a 9-inch square cake or top of a 13 x 9-inch cake. Double recipe for a layer cake.