Carrot Orange Cake

Very moist cake with citrusy and spicy notes that will go well with a good cup of coffee

Preparation Time: 00:20
Cooking Time: 00:55
Servings: 18

WHAT YOU WILL NEED:

1 1/2 cups vegetable oil
1 cup brown sugar, lightly packed
1 cup white sugar
4 large eggs
1/3 cup NESTLE Premium Squeeze Orange Juice
1 tbsp grated orange peel
2 cups all-purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp cinnamon powder
1 tsp ground ginger
1/2 tsp nutmeg
1/2 tsp salt
3 cups finely grated carrots
1 cup raisins

Frosting:
1 8-oz package cream cheese
1 160g can NESTLE Cream
2 tsp grated orange peel
5 cups powdered sugar, sifted

HERE'S HOW:

1. Preheat oven to 350 degrees F. Lightly butter a 13inches x 9inches x 2inches baking pan; line bottom with wax paper. Set aside.
2. Using electric mixer, beat oil and the two sugars in large bowl until blended. Add eggs one at a time beating well after each addition. Beat in orange juice and peel. Sift dry ingredients together in a bowl; add to sugar mixture. Add carrots and raisins; beat well.
3. Pour batter into prepared pan; bake for 55 minutes or until done.
4. Cool and prepare frosting. Beat cream cheese; add NESTLÉ Cream gradually. Beat in orange peel and sugar, adding just enough sugar for spreading consistency (about 5 cups).
5. Refrigerate until ready to use. Split cake into two equal layers. Spread frosting in between cakes, and frost decoratively on top and sides.

Nutritional Content:
Calories: 463
Carbohydrates (g): 48
Protein (g): 4
Fats (g): 28