Carrot Cake

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• 1 cup safflower oil
• 1 cup brown sugar, packed
• 1 cup raw sugar or 1 cup granular fructose
• 1 1/2 cups water
• 4 cups unbleached flour
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 tablespoon cinnamon
• 1 teaspoon allspice
• 2 cups carrots, grated
• 1 cup walnuts or 1 cup pecans, chopped
• 1 cup dried cranberries (optional)
• 2 cups low-fat cream cheese, room temperature
• 1 1/2 cups confectioners' sugar
• 2 tablespoons fresh orange juice
• chopped walnuts, for garnishing (optional)

Recipe

• 1 preheat the oven to 350°f.
• 2 in a large bowl combine the oil and sugars. whisk in the water. in a medium bowl sift together the flour, baking powder and soda, salt, and spices.
• 3 add the dry ingredients to the sugar/oil mixture and mix well. add the carrots, nuts, and cranberries and mix well. pour the batter into 2 lightly oiled and floured loaf pans. bake for 35-45 minutes, or until a toothpick comes out clean. cool before frosting.
• 4 with an electric mixer on medium speed, beat the cream cheese and sugar until smooth. add the orange juice and mix briefly, then switch to high speed for 2-3 minutes. spread the frosting evenly on the cake. garnish with chopped walnuts if desired. this cake is best served at room temperature; refrigeration tends to dry it out.
• 5 makes 2 loaf pans or 18 slices.