Carrot Cake

 For years, I’ve used the same carrot cake recipe. Lately, however, I began to be disappointed by the results, so it was time for a new one. The result is this hybrid of a couple of recipes, modified for my taste preferences. It’s perfect!
2 cups granulated sugar
1 1/3 cups vegetable oil
3 eggs
1 tsp. vanilla extract
2 1/2 cups plus 1 Tbsp. all-purpose flour, divided
2 tsp. ground cinnamon
2 tsp. baking soda
1 1/2 tsp. salt
1 cup golden raisins or dried cranberries
1 cup chopped pecans
1 pound carrots, grated
2 Tbsp. diced crystallized ginger
1 cup butter, softened
1 (8-oz.) block cream cheese, softened
1 tsp. vanilla bean paste or vanilla extract
1 (16-oz.) box powdered sugar

1. Beat the sugar, oil, and eggs together with a mixer until blended. Add in vanilla. Beat in 2 1/2 cups flour and next 3 ingredients until blended. Toss raisins and pecans with remaining 1 Tbsp. flour. Add to batter; beat in carrots and crystallized ginger. Pour batter into a lightly greased 13- x 9-inch baking pan.
2. Bake at 350° for 30 to 40 minutes or until done. Cool completely.
3. Beat butter and cream cheese until light and fluffy. Slowly beat in vanilla and powdered sugar until smooth. Spread frosting over top of cooled cake.