Walnut Raisin Carrot Cake

Ingredients

• cake
• 1 cups flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp nutmeg
• 1/2 tsp allspice
• 1/2 tsp salt
• 1 1/2 cups carrots, grated
• 1/2 cup walnuts, chopped
• 1/2 cup raisins
• 1 cups granulated sugar
• 1/2 cup vegetable oil
• 2 eggs
• frosting
• 1/2 cups cream cheese, softened
• 1/3 cup butter, softened
• 1 tsp vanilla
• 3 cups confectioners sugar

Directions

1. Preheat the oven to 325°F. Grease a 9 inch deep cake pan.Spray the parchment paper with nonstick spray and coat each pan with flour.
2. In a medium bowl, combine the flour, baking powder, baking soda, spices, and salt. In a separate bowl, stir together the carrots, walnuts, and raisins.
3. In the bowl of a stand mixer, beat the sugar and oil at medium speed until smooth. Add the eggs one at a time, mixing well after each. Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated. Add the carrot mixture, mix until combined.
4. Pour batter into the prepared cake pan. Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 5 minutes before removing to a wire rack to cool completely.
5. For the frosting. Beat the cream cheese and butter at medium-high speed for 2-3 minutes. Add the vanilla and beat one minute more. Reduce the mixer speed to stir and add the powdered sugar 1/2 cup at a time. Once all of the sugar is incorporated, increase the speed to medium-high and beat for 2-3 minutes, until the frosting is light and fluffy.
6. Cover the top and sides of the cake with frosting. Chill for at least 30 minutes before serving.