Carrot Cake For A Crowd

• Carrot Cake
• 1 3/4 cups flour
• 1/2 cup old-fashion rolled oats
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons fennel seed
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1 1/4 cups vegetable oil
• 1/4 cup olive oil
• 2 cups sugar
• 4 eggs, at room temperture
• 3 cups freshly grated carrot
• 1/2 cup golden raisins
• 1/2 cup pecans, chopped
• 1 teaspoon orange zest
• Cream Cheese Frosting
• 2 cups confectioners sugar
• 1 8-ounce block of cream cheese
• 1 stick butter
• 1 teaspoon vanilla extract or vanilla bean paste

1. Preheat oven to 350u0b0F.
2. In a medium-size bowl, whisk together the flour, oats, baking soda, salt, fennel seed, cinnamon, ginger and nutmeg. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, mix both oils with the sugar. Once combined, add in the eggs one at a time. Next, add the flour mixture in batches on low speed. Once fully combined, turn off the mixer and remove the bowl from the stand. Using a rubber spatula, fold in the carrots, raisins, pecans and orange zest.
4. Pour the batter into a prepared 13x9-inch baking pan and bake 45-50 minutes. Remove cake from oven and let cool.
5. Place the cream cheese and butter into the mixer bowl and beat with a paddle attachment until smooth. With the mixer on low speed, add the remaining two cups of confectioners' sugar a spoonful at a time until completely incorporated. Once all the sugar has been added, add the vanilla and salt. Spoon the cake over top of the cake and then spread evenly with a spatula.

carrot, flour, oldfashion, salt, fennel seed, cinnamon, ginger, nutmeg, vegetable oil, olive oil, sugar, eggs, carrot, golden raisins, pecans, orange zest, cream cheese frosting, confectioners sugar, cream cheese, butter, vanilla

Taken from food52.com/recipes/71724-carrot-cake-for-a-crowd (may not work)