Carrot Cake

Ingredients

1 ½ cups vegetable oil
1 cup golden brown sugar
1 cup sugar
4 largeeggs
1/3 cuporange juice
1 tablespoon grated orange peel
2 cups all purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon salt
3 cups grated peeled carrots
¾ cup raisins

Directions

• Preheat oven to 325°F. Lightly butter two 9 inch cake pans. Line bottom with buttered parchment paper.
• Using electric mixer, beat oil and both sugars in large bowl until just blended.
• Add eggs 1 at a time, beating well after each addition. Beat in orange juice and peel.
• Sift flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt into large bowl; add to sugar mixture and beat to blend.
• Stir in carrots and raisins.
• Pour batter into prepared pans. Bake 55 minutes or until cake is firm. Transfer pan to rack. Cool cake 15 minutes. Turn cake out onto rack. Remove waxed paper and cool.