Carrot Cake


1 cup salad oil

4 eggs

2 cups sugar

cup golden raisins

3 cups shredded raw carrot

1 teaspoon salt

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 cup chopped walnuts (optional garnish)

In a large bowl combine sugar, oil, and eggs mixing until creamy. Add dry ingredients to the egg mixture and mix well. Stir in golden raisins and shredded carrot and beat until well blended. Pour batter into a greased and floured 8x10-inch pan and bake at 350 degrees for 45-50 minutes. Cake is done when center springs back if gently touched. Place on cooling rack, when completely cool you may remove it from the pan and onto a platter to frost if desired.

Cream Cheese Icing

1 pound cream cheese

1 stick of butter

5 cups powdered sugar

2 teaspoons vanilla

Soften cream cheese and butter to room temperature. Beat together until well blended and creamy. Add powdered sugar and vanilla; beat until smooth and fluffy. Frost the cooled cake with the cream cheese frosting and sprinkle the chopped walnuts around the top or sides Enjoy!

Pedro Mauricio, Executive Chef, The Roof Restaurant

This week's recipe is courtesy of Temple Square Hospitality Corporation and the Deseret News Marketing Department.

For information call 801-539-3170