Carrot Snack Cake

Name: Carrot Snack Cake
Ingredients: 1 cup, golden raisins; 1/4 cup, orange juice; 2 1/2 cups (12½ ounces/354 grams), all-purpose flour; 1 tablespoon, pumpkin pie spice; 2 teaspoons, baking powder; 1 teaspoon, baking soda; 3/4 teaspoon, table salt; 1 1/2 cups packed (10½ ounces/298 grams), light brown sugar; 1 1/4 cups, vegetable oil; 4 , large eggs; 1 tablespoon, vanilla extract; 1 pound (454 grams), carrots, peeled and shredded (3 cups); 1 cup (4 ounces/113 grams), confectioners' sugar; 2/3 cup, buttermilk; 12 ounces (340 grams), cream cheese, softened; 2 cups (8 ounces/227 grams), confectioners' sugar; 8 tablespoons, unsalted butter, softened; 1 teaspoon, vanilla extract; 1/8 teaspoon, table salt; 1 cup, pecans, toasted and chopped

Desserts or Baked Goods
Vegetables
Cakes
Easter

By Matthew Fairman ･ Appears in Cook's Country February/March 2020

With our recipe, carrot cake is easier, faster, and tastier than ever.

SERVES 12 to 16

TIME 1½ hours, plus 3 hours cooling

Why This Recipe Works

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