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Dairy
Easy
12 Servings
Allergens 
1 Hour, 10 Minutes
Diets
Carrot cake’s popularity in the United States migrated from California to the East Coast in the early twentieth century and experienced a resurgence in popularity in the 1970s, thanks to the natural food movement at the time. Self-rising flour may not seem like it goes with the granola crowd, but this dense, moist cake made with oil, stirred together like a quick bread, is perfectly suited for it.
1 and 1/2 cups Haddar Brown Sugar
1 cup oil, such as Gefen Canola Oil
3 eggs
2 teaspoons Gefen Vanilla
2 teaspoons cinnamon
1 teaspoon nutmeg
2 cups self-rising flour
2 cups grated carrots
zest from 1 orange
1 can (8 ounces) crushed pineapple
1 cup chopped pecans or walnuts
1 cup raisins, optional
1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar, such as Gefen Confectioners’ Sugar
1 teaspoon Gefen Vanilla
Heat the oven to 350 degrees Fahrenheit. Grease and flour a 9×13-inch baking pan.
Combine the sugar, oil, eggs, vanilla, cinnamon, and nutmeg in a large mixing bowl. Whisk or combine with an electric mixer until creamy. Gradually stir in the flour until smooth and well blended.
Fold in the carrots, zest, pineapple, nuts, and raisins.
Pour the batter into the prepared pan. Bake for about 45 minutes or until golden brown and firm to the couch in the center. Cool on a wire rack.
Combine the cream cheese and butter in a medium bowl. Beat with an electric mixer until fluffy.
Blend in the powdered sugar and vanilla on low speed until smooth. Spread over the cooled cake.
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