2 cups flour
1-1/2 cups sugar
1-1/2 teaspoons baking soda
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon allspice
1/2 cup vegetable oil
1 cup applesauce
2 eggs, at room temperature, lightly beaten
1-1/2 cups raisins
8 ounces cream cheese, softened
1 teaspoon vanilla extract
2-1/2 cups confectioners' sugar
1 tablespoon fresh lime juice (or lemon)
Milk, as needed
Pour hot water over raisins to cover. Let steep until plump, about 15 minutes, then drain thoroughly.
Preheat oven to 350 degrees. Line a 9 x 13-inch pan with non-stick foil.
In large bowl, whisk together flour, sugar, baking soda, cocoa, cinnamon, salt, nutmeg, and allspice. Make a well in the center. Add oil, applesauce and beaten eggs. Mix well. Fold in plumped raisins. Pour into pan and bake for 30 to 35 minutes. Cool to room temperature.
In small bowl, beat cream cheese until smooth. Add vanilla extract and confectioners' sugar. Add lime juice and just enough milk to make frosting smooth and easy to spread. Smooth frosting on top of cooled cake. Refrigerate cake for 1 hour.
Yield: 24 to 36 servings, depending on cut size