Carrot Snack Cake

Name: Carrot Snack Cake
Yield: Serves 12 to 16
Ingredients: 1 cup, golden raisins; 1/4 cup, orange juice; 2 1/2 cups (12½ ounces), 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), light brown sugar; 1 1/4 cups, vegetable oil; 4 , large eggs; 1 tablespoon, vanilla extract; 1 pound, carrots, peeled and shredded (3 cups); 1 cup (4 ounces), confectioners' sugar; 2/3 cup, buttermilk; 12 ounces, cream cheese, softened; 2 cups (8 ounces), confectioners' sugar; 8 tablespoons, unsalted butter, softened; 1 teaspoon, vanilla extract; 1/8 teaspoon, table salt; 1 cup, pecans, toasted and chopped

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Appears in Cook's Country February/March 2020

Desserts or Baked Goods

Vegetables

Cakes

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

SERVES12 to 16

TIME1½ hours, plus 3 hours cooling

WHY THIS RECIPE WORKS

We wanted an incredibly tasty carrot cake that was easier, faster, and more moist than ever. To that end, we skipped the stacking of layers and fiddling with piping bags and opted to make an easy-to-prepare sheet cake in a 13 by 9-inch baki...

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