Step 2

Preheat your oven to 350 degrees.

Step 3

Spray a 9-inch square baking pan with non stick cooking spray. Lay the bottom with parchment paper and set aside.

Step 4

In a bowl toss together the carrots, raisins and the 1 Tbsp of flour until all of the carrots and raisins are coated with the flour.

Step 5

In a large bowl mix together all of the ingredients until well combined. Add the carrots and raisins and mix until they are well incorporated through the batter.

Step 6

Pour the batter into the prepared baking pan and bake for about 30 minutes or until when a toothpick inserted in the center comes out clean.

Step 7

When the cake is ready, let it cool in the pan for a few minutes but then take it out and let it cool completely on a wire rack.

Step 8

Once the cake is completely cooled, make the frosting my simply mixing all of the ingredients together until you get a nice thick frosting. If you need to, add a little more water by the teaspoonful to get a spreadable frosting consistency.

Step 9

Adorn the cake with that incredible cream cheese frosting and let it set for a few minutes until the frosting begins to harden. Dig in whenever you like!I know it seems a little strange to have orange zest in a carrot cake, but for me I honestly think that it totally makes it. Because carrot cake as we know can be a bit rich tasting and trust me I do love that, I think it needs a little something to cut it and orange zest is perfect!I love making cakes like this over the weekend so that it can sit in the fridge and I can grab a piece of it every morning for breakfast. Let’s be honest, during the week sitting down and having a proper breakfast is impossible. But for me knowing that there is carrot cake in the fridge to grab on the go, frankly makes waking up very doable.