Ingredients

The following ingredients have 18 Servings
  • Cake:
  • 1/2 cup vegetable oil
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
  • 1 cup sugar
  • 3/4 cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 4 cups carrot, grated
  • 1/4 cup raisins
  • 1/4 cup pecans, finely chopped
  • Frosting:
  • 1 (8 oz.) package cream cheese, room temperature
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar
  • 1/4 teaspoon salt

Instruction

  • Preheat oven to 350º F and lightly grease a baking sheet with butter or non-stick spray.
  • In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg and salt.
  • In a large bowl or mixer, beat cream together vegetable oil, melted butter, sugar and brown sugar for 3-4 minutes, or until fluffy and smooth.
  • Beat in eggs and vanilla extract, then gradually add dry ingredients, mixing until just incorporated.
  • Fold in carrots, raisins and pecans.
  • Pour batter into prepared baking sheet (13x18 inches) and place in oven. Bake for 24-26 minutes, or until toothpick inserted in center comes out clean.
  • Remove from oven and let cool.
  • While cake bakes, beat together cream cheese and butter for 3 minutes, or until fluffy.
  • Beat in vanilla extract and salt, then gradually mix in powdered sugar until desired consistency is reached.
  • Once cake is cool, top with frosting and slice into squares.