Bake a classic carrot cake that almost everyone loves. This is a very moist and flavorful cake with a traditional cream cheese frosting. A wonderful cake to serve during the Easter season or anytime.

Ingredients:

Batter:

1 cup raisins

1 cup water

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

1 teaspoon ground nutmeg

1 cup vegetable oil

2 cups granulated sugar

4 large eggs

3 cups grated raw carrots

¾ cup walnuts or pecans, coarsely chopped, (optional)

Frosting:

8 ounces cream cheese, room temperature

6 tablespoons unsalted butter, room temperature

1 teaspoon pure vanilla extract

2 to 2 ½ cups confectioners (powdered) sugar

Directions:

1. Preheat oven to 350 degrees F. Grease and flour two 9 inch round baking pans or one 13x9 inch baking pan. Or, to make the baked cake easier to remove from pan, lightly grease the pan, line with parchment paper, then lightly grease again.
   
   Batter:
2. In a medium saucepan over medium-high heat, combine raisins and water; bring to a gentle boil, boiling about 5 minutes. Drain excess water; set aside and let raisins cool to room temperature.
   
   
3. In a medium bowl, add flour, baking soda, salt, cinnamon, cloves, and nutmeg; whisk together to mix. Set aside.
   
   
4. In a large bowl, combine vegetable oil and sugar; beat together until mixture appears light and fluffy. Add eggs; beat until thoroughly mixed. Add flour mixture; stir until mixed. Add carrots, steamed raisins and nuts (optional); stir until mixed.
   
   Bake:
   
5. Pour batter into baking pans, dividing the batter evenly between the 2 pans. Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Place baking pans on wire rack to cool for 10 minutes. If using round cake pans, remove cake from the pans and place directly on wire racks to finish cooling, If using a 13x9 inch pan you can leave the cake in the baking pan to finish cooling and cut into squares to serve.
   
   Frosting:
6. In a medium bowl, combine cream cheese, butter, and vanilla; beat together until mixture is smooth. Add powdered sugar, beat until smooth and creamy. Spread frosting on cooled cake. Decorate as desired.
   
   Makes 8 to 10 servings.
   
   TheBakingPan.com