Prep Time 30m
Cook Time 60m
Ready Time 210m
Yield 15 to 18 servings

  • Crisco® Original No-Stick Cooking Spray
  • 2 cups sugar
  • 1 1/2 cups Crisco® Pure Vegetable Oil
  • 4 large eggs
  • 2 1/4 cups Pillsbury BEST™ All Purpose Flour
  • 2 teaspoons salt
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 3 cups coarsely grated raw carrots
  • 1/2 cup chopped nuts
  • 1/2 cup raisins
  • 1 (8 oz.) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 teaspoons vanilla extract
  • 1 (1 lb.) package powdered sugar
Preparation Directions
  • Step 1Heat oven to 350°F. Coat 13 x 9-inch pan lightly with no-stick cooking spray.
  • Step 2Blend together sugar, oil and eggs in large bowl at medium speed of electric mixer for 2 minutes. Stir together flour, salt, cinnamon and soda in medium bowl. Add to sugar mixture. Beat at low speed 1 minute. Stir in carrots, nuts and raisins. Spread in prepared pan.
  • Step 3Bake 50 to 60 minutes or until toothpick inserted in center of cake comes out clean. Cool completely.
  • Step 4Beat together softened cream cheese and butter. Add vanilla. Gradually beat in powdered sugar until desired spreading consistency, adding more powdered sugar to thicken or milk to thin frosting. Spread on cooled cake. Store in refrigerator.
doughboy doughboy

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