To me, cake is a perfectly acceptable breakfast food. This one-layer cake, chock-full of freshly-grated carrots, plump raisins, and walnut pieces is no exception. Carrots are a health food, right?
For the Cake
- 3/4 cup oil or melted butter
- 3/4 cup light brown sugar, rounded
- 3 eggs
- 2 cups grated carrots
- 1/2 cup raisins
- 1 cup boiling water
- 1/3 cup walnut pieces
- grated rind of 1 orange
- 1-1/4 cups self-rising flour*
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
For the Cream Cheese Icing
- 8 ounces cream cheese, softened
- 3/4 cup confectioner’s sugar, rounded
- 2 teaspoons orange juice
*Can substitute with 1-1/4 cups all-purpose flour combined with 1-1/2 rounded teaspoons of baking powder and 1/2 teaspoon salt.
Place the raisins in a small, heat-resistant bowl. Pour the boiling water over the raisins and let them sit for at least 5 minutes to rehydrate. Once the raisins have plumped and the water is cool to the touch, move on to making the cake.
Preheat the oven to 350 degrees. Grease a 9″ square or round cake pan. Drain the raisins and set aside. In a large bowl, beat together the oil, sugar, and eggs. Stir in the carrots, raisins, walnut pieces, and orange rind.
Sift the flour, baking soda, cinnamon, and nutmeg together. Then, mix the dry ingredients into the wet ingredients until just combined. Spoon the mixture into the prepared pan. Bake for 40-45 minutes until done, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes. Then, turn out onto a wire rack to cool completely.
For the icing, mix the cream cheese, confectioner’s sugar, and orange juice in the bowl. Beat until smooth. Spread over the top of the cake, and serve.