Adapted from Laverle Fisher, The Upjohn Company – submitted by Penny Weller
Cake Ingredients:
- 2 cups flour
- 2 cups sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 1/2 cups vegetable oil
- 4 eggs, lightly beaten
- 2 tsp. vanilla extract
- 2 cups grated raw carrots
- 3/4 cup raisins, optional – see note in instructions
- 2 tsp. allspice
- 1 cup chopped walnuts
Cream Cheese Frosting Ingredients:
- 4 oz cream cheese
- 1 stick butter
- 1 tsp. vanilla extract
- 2 cups powdered sugar
Instructions:
- Preheat oven to 350°F and grease a 9x13 inch pan.
- If using raisins, place them in a microwave safe bowl with about a 1/2 cup of water and microwave for 30 seconds to soften.
- For the cake, whisk together flour, sugar, baking powder, baking soda, and salt.
- Add oil, eggs, and vanilla extract to the dry ingredients and beat well.
- Stir nuts, raisins, and carrots into the batter.
- Pour the batter into your greased 9x13 inch pan and smooth out in an even layer.
- Bake in the preheated oven for 40 - 50 minutes until a toothpick comes out clean.
- Cool completely.
- While the cake is cooling, make the frosting. With a mixer on low speed (or a whisk), beat together the softened cream cheese and butter.
- Once combined, add in the vanilla extract and while mixing, add the powdered sugar gradually until the mixture comes together.
- Frost your cake and enjoy!