Orange Frosted Carrot Raisin Cake
|Unsalted margarine||17 Teaspoon, softened, divided (1/3 Cup Plus 2 Teaspoons)|
|All-purpose flour||2 1⁄4 Cup (36 tbs), divided|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Double-acting baking powder||1 Tablespoon|
|Shredded carrots||3 Cup (48 tbs)|
|Granulated sugar||2 Tablespoon|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Raisins||1 Cup (16 tbs), soaked in warm water until plumped, then drained|
|Ground cinnamon||1 Teaspoon|
|Thawed frozen concentrated orange juice no sugar added||1⁄4 Cup (4 tbs)|
|Vanilla extract||1 Teaspoon|
|Part skim ricotta cheese||2 Cup (32 tbs)|
Grease two 8-inch round cake pans with 1/2 teaspoon margarine each; sprinkle each with 1 teaspoon flour and set aside.
Preheat oven to 325°F.
In mixing bowl combine remaining flour with the sugar and baking powder; stir in carrots, raisins, and cinnamon.
In another bowl, using electric mixer, beat together eggs, orange juice, vanilla, and remaining 1/3 cup plus 1 teaspoon margarine; pour into dry ingredients and beat at medium speed until batter is smooth, about 1 minute.
Pour half of batter into each sprayed pan and bake 35 to 40 minutes (until a cake tester, inserted in center, comes out clean).
Let cakes cool in pans for 5 minutes, then remove cakes to wire rack to cool.
In saucepan sprinkle sugar and gelatin over juice; let stand to soften.
Cook over low heat, stirring, until dissolved.
In blender container process cheese until smooth; remove center of blender cover and, with motor running, gradually add gelatin mixture, processing just until combined.
Transfer frosting to a bowl, cover, and refrigerate until mixture is thick but not firm, about 10 minutes.
Immediately spread a thin layer of frosting over top of 1 cake; top with remaining cake and spread remaining frosting over top and sides of entire cake.
Coyer lightly and refrigerate until frosting is firm.