In a bowl, sprinkle half the sugar and the salt on the tomatoes. Let stand for 15 minutes. In a blender, purée until smooth. Add the raisins and set aside.
With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) springform pan. Line the bottom with parchment paper.
In a bowl, combine the flour and baking powder. Set aside.
In another bowl, whisk together the oil, the remaining sugar and vanilla with an electric mixer until the mixture is smooth. Add the eggs, one at a time, beating until smooth. At low speed, add dry ingredients alternately with the tomato mixture.
Spoon the batter into the prepared pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Allow to cool slightly. Unmould and cool completely on a rack.
In a bowl, cream the cheese, butter, sugar and vanilla with and electric mixer until mixture is smooth and fluffy.
Frost the cake.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.