Aspen Carrot Cake With Raisins and Cream Cheese Frosting

Got this from a gal named Liz years ago.

• Ready In: 1 hr 15 mins
• Serves: 6-8
• Yields: 1 cake

Ingredients

• Cake

• 1  cup  vegetable oil
• 1 1⁄2 cups brown sugar
• 4  large eggs
• 2 1⁄2 cups whole wheat pastry flour
• 3⁄4 teaspoon baking soda
• 1⁄3 cup  pineapple juice
• 3⁄4 teaspoon baking powder
• 1  teaspoon salt
• 1 1⁄2 teaspoons cinnamon
• 1⁄4 teaspoon nutmeg
• 2  cups carrots, grated
• 1⁄2 cup raisins

• Frosting

• 4  cups powdered sugar
• 1⁄2 cup butter
• 1  tablespoon half-and-half
• 4  ounces cream cheese
• 1⁄2 teaspoon vanilla

Directions

1. To make the Cake: Preheat the oven to 350 degrees F.
2. Beat oil, brown sugar and eggs together.
3. Combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Mix these dry ingredients into the oil mixture.
4. Now mix in the carrots, raisins, and pineapple juice until just moistened.
5. Pour the batter into a well greased 9 X 13 inch baking pan and bake 40-45 minutes or until a toothpick comes out clean after being inserted into the middle of the cake.
6. Let cake cool on wire rack.
7. Meanwhile for the Frosting: beat all ingredients together until smooth and creamy and frost the cake once it is completely cooled.