CARROT PUDDING CAKE

For the cake
2/3 cup vegetable oil
15 ounces carrot puree *
2 cups all-purpose flour
2 cups brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon baking soda
½ cup grated carrots
¼ cup raisins
¼ cup chopped walnuts

For the frosting
1 8-ounce package fat-free cream cheese
1/4 sick butter, softened
1 cup confectioner’s sugar
1 teaspoon vanilla extract
 


 
Preheat the oven to 350 degrees Fahrenheit. Butter and flour a 9-inch round pan.

Place the oil and carrot puree in the bowl of an electric mixer. Beat to combine. Combine the flour, sugar, cinnamon, ginger, salt, and baking soda in a separate bowl. Add to the carrot mixture and mix until well combined. Fold in the grated carrots, raisins and walnuts.

Pour the batter into the prepared pan and bake until a skewer comes out clean, 55 to 60 minutes. Let the cake cool before turning onto a plate.

Meanwhile, mix the cream cheese, butter, confectioner’s sugar, and vanilla extract together using an electric mixer. Spread the frosting on top of the cake or serve desired amount on individual cake slices.
 
Serves 8 to 10
 
*Baby carrot puree works great for this cake.