from a box of Dixie Crystals Dark Brown Sugar

COUNTRY CAKE
1/2 cup orange juice
1/2 cup golden raisins, chopped
2 cups flour
1 cup dark brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ground cloves
1 3/4 cups salad oil
4 large eggs
8 ounces carrots, grated
1 cup chopped walnuts
2 tablespoons grated orange rind

Grease and flour two 8-inch square cake pans. In a small saucepan, bring juice and raisins to a boil. Reduce heat and simmer four minutes. Cool. In large mixer bowl combine flour with next nine ingredients and raisin mixture; mix just until combined, at low speed. Increase speed to high, beat two minutes longer, scraping bowl occasionally. Using a spatula, fold in remaining ingredients. Divide batter between pans. Bake in preheated 350 degree oven for 30-35 minutes, until toothpick inserted in center of cake comes out clean. Cool for 10 minutes, then gently turn out onto racks to cool completely. Fill with Creamy Filling, drizzle with Creamy Drizzle.

Serves 10-12.

CREAMY FILLING
3 ounces cream cheese, softened
1 teaspoon lemon extract
1 tablespoon orange juice
2 1/2 cups confectioners sugar

Cream 3 ounces cream cheese, softened, with 1 teaspoon lemon extract and 1 tablespoon orange juice. Gradually beat in 2 1/2 cups confectioners sugar. If too stiff, add a few more drops of orange juice.

CREAMY DRIZZLE
1 cup confectioners sugar
1/4 teaspoon lemon extract
about 1 1/2 tablespoons milk

Stir together 1 cup confectioners sugar, 1/4 teaspoon lemon extract and enough milk to make of drizzling consistency, about 1 1/2 tablespoons.

Comment: I bake this in a pan about 8 x 15 inches, and don’t frost it.