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Carrot cake

My Mother’s Orange Raisin Cake

  • Total Time: 55-65 minutes
  • Yield: 1 cake 1x

Ingredients

Scale
  • 1 box (15.25oz) Duncan Hines Yellow Cake Mix
  • ⅓ cup unsalted butter, melted, cooled
  • 3 large eggs
  • 2 large oranges, juice and zest
  • ½ cup raisins

Cream Cheese Frosting

  • 8 ounces cream cheese
  • ½ cup unsalted butter
  • 4 cups confectioners’ sugar
  • 1 teaspoon orange zest

Optional Garnish

Toasted walnuts, roughly chopped

Instructions

  1. Preheat oven to 350°F.
  2. Zest and pit the oranges. Put the zest and oranges in a food processor. Add the raisins and pulse until they are tiny, and the mixture is a smooth consistency.
  3. In a separate, small bowl, combine cream cheese, butter, confectioners’ sugar, and orange zest. Set the frosting aside.
  4. In a large mixer, following the boxed cake instructions, combine the dry cake mix, melted butter, 3 eggs, and ½ cup of water. Whisk until well combined. Add the orange and raisin mixture until well incorporated.
  5. Lightly grease a 9” pan and pour the cake mixture in. Bake for 35-40 minutes, or until a knife comes out clean from the middle. Place on a wire rack to cool.
  6. Once cool, plate the cake and frost with the cream cheese frosting. Garnish with chopped walnuts and serve.
  • Category: Dessert
  • Cuisine: American

Find it online: https://www.ccl-hg.com/perspectives/dinner-with-daryeal-my-mothers-orange-raisin-cake/