Preparation:
TO PREPARE CAKE: Grease 2 8-inch round cake pans with 1/2 teaspoon margarine each; sprinkle each with 1 teaspoon flour and set aside. Preheat oven 325F.
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.
TO PREPARE FILLING: In saucepan sprinkle sugar and gelatin over juice; let stand to soften. Cook over low heat, stirring, until dissolved. In blender container process cheese utnil 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 reamaining cake and spread remaining frostin over top and sides of entire cake. Cover lightly and refrigerate until frosting is firm. To serve, cut into 12 equal slices. |
