Kroger's Carrot-Orange Cake

2 1/4 cups vegetable oil
1 1/2 cups light brown sugar
1 1/2 cups granulated sugar
6 large eggs
1 1/2 tablespoons orange zest
1/2 cup fresh orange juice
3 cups flour
1 1/2 teaspoons baking soda
1 tablespoon baking powder
1/2 tablespoon ground cinnamon
1/2 tablespoon ground ginger
1/4 tablespoon ground nutmeg
1/4 tablespoon salt
4 1/2 cups finely grated carrots
3/4 cup raisins
Cream cheese frosting
Orange slices, for garnish

Preheat oven to 325 degrees. Grease and dust with flour 3 10-inch cake pans.

In a large bowl, beat together vegetable oil, light brown and granulated sugar. Add eggs, one at a time, beating 1 minute after each addition. Beat in orange zest and juice.

In a separate bowl, sift together flour, baking soda, baking powder, cinnamon, ginger, nutmeg and salt. Add to sugar mixture, beating on mixer's lowest speed until it is well-incorporated.

Stir in carrots and raisins with a wooden spoon.

Pour into cake pans and bake about 50 minutes, or until a toothpick inserted in the center of a cake layer comes out clean. Turn onto wire racks and cool completely.

Frost (recipe follows) and garnish with orange slices.

Cream Cheese Icing

3/4 pound cream cheese (1-1/2 8-ounce packages), room temperature
1/2 cup butter (1 stick)
6 cups confectioners' sugar (approximately)
1/2 teaspoon vanilla extract

Cream cream cheese and butter together until smooth. Add confectioners' sugar until desired consistency is reached, then beat in vanilla. Continue beating until mixture is very soft and spreadable, about 1 minute.

Servings: 16