1. Cook the grated carrots, syrup, water, oil and raisins in a small pot, with all the spices and vanilla, until it has boiled and simmered for 5 minutes. 2. Cool the mixture to approximately 85F (I use a water bath in the sink, with ice). 3. While cooling the carrot mixture, sift the flour and soda and lightly oil one deep 10" pan, or 2 8" pans. 4. Set the oven at 350F with the pan in the middle of the rack, or two pans separated but not touching the oven walls or each other. 5. Bake the cake for appoximately 45 minutes, and check with a toothpick at 40 minutes, 30 minutes if using 2 pans. 6. If not done in the center, turn off the oven and leave cake an additional 10 minutes with the oven off. 7. Cool on a wire rack at least 15 minutes before taking it out of the pan. 8. Cool completely before frosting. 9. Soften cream cheese during cake's baking time. 10. In food processor or blender or mixing bowl with hand mixer, whip the cream cheese with the fruit spread and the grated carrot. 11. Chill until cool, frost cake. 12. Serve! ---------------------------------------------------------------------------
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Ingredients
