Greystone Classic Carrot Cake

• 2 cups light brown sugar
• 1/2 cup soy oil
• 1/2 cup buttermilk
• 1/4 cup honey
• 3 eggs
• 2 cups flour
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon lemon zest
• 2 cups carrots, finely grated
• 1/2 cup raisins
• 1/2 cup walnuts, chopped
• Cream cheese icing
• 8 ounces cream cheese (room temperature)
• 4 ounces sweet butter (room temperature)
• 2 cups powdered sugar
• 1 cup finely chopped walnuts

1. Preheat oven to 350 degrees.
2. Butter and lightly flour two 8-inch cake pans.
3. Mix together sugar, oil, buttermilk, honey, and eggs in the large bowl of a mixer.
4. Beat until light.
5. Sift together flour, cinnamon, salt and baking soda.
6. Add this gradually to the egg mixture.
7. Stir in lemon zest, grated carrots, raisins, and walnuts.
8. Pour into prepared pans; distribute evenly.
9. Bake for 30-35 minutes.
10. Center will spring back when lightly pressed.
11. Turn onto rack to cool.
12. While cakes are cooling; prepare frosting.
13. For icing: Mix all ingredients well and chill 1 hour before frosting the cake.

light brown sugar, soy oil, buttermilk, honey, eggs, flour, cinnamon, salt, baking soda, lemon zest, carrots, raisins, walnuts, cream cheese icing, cream cheese, sweet butter, powdered sugar, walnuts

Taken from www.food.com/recipe/greystone-classic-carrot-cake-23492 (may not work)