Quick Carrot Cake With Cream Cheese Frosting

3/4 cup vegetable oil

1 cup flour

1/2 tsp ground allspice

1 tsp baking powder

1/2 tsp ground ginger

1/4 tsp salt

2 carrots (about 1 cup) grated

1/2 cup brown sugar

1/3 cup raisins

2 eggs

1 tbsp orange juice

Sift the flour, baking powder, allspice, ginger and salt into a bowl. Then stir the grated carrots, sugar and raisins into the flour mixture. Beat the eggs, orange juice and oil and stir in the rest of the ingredients until it is well blended. 

Put the mixture into greased and floured cake pan or 12 cup muffin tray. Bake in a 375 preheated oven for 20 minutes until a skewer inserted in the middle comes out clean. 

Let it stand in the pan for 10 minutes to cool before removing and cooling it in a wire rack and icing.

This Quick Carrot Cake is from the DK Baking book. For the cream cheese frosting I used store bought. If you want to make the cream cheese frosting at home, here is the recipe.

1/2 cup cream cheese

2 tbsp unsalted butter

2/3 cup icing sugar

2 tbsp orange juice

lemon zest to decorate

Beat the cream cheese with the rest of the ingredients and spread or pipe it over the cake or cupcake. This cake will keep in an airtight container for 3 days. 

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