Carrot and Raisins Cake

Carrot and Raisins Cake is a moist, warmly spiced cake filled with grated carrots, plump raisins, and a touch of crunch from optional nuts. Topped with creamy frosting or enjoyed plain, it’s a classic dessert that’s hearty, comforting, and perfect for any time of year.

Why You’ll Love This Recipe

I love this cake because it strikes the perfect balance between sweet and earthy. The carrots make it super moist, the raisins add bursts of sweetness, and the cinnamon gives it that cozy, nostalgic flavor I always crave in a homemade cake. Whether I frost it or serve it as a simple snack cake, it’s always a hit and makes my kitchen smell incredible.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Ground cinnamon

• Salt

• Granulated sugar

• Brown sugar

• Eggs

• Vegetable oil

• Vanilla extract

• Grated carrots

• Raisins

• Chopped walnuts or pecans (optional)

• Cream cheese frosting (optional, for topping)

directions

1. I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan or two round cake pans.

2. In a bowl, I whisk together flour, baking powder, baking soda, cinnamon, and salt.

3. In another bowl, I beat the eggs, sugars, oil, and vanilla until well combined.

4. I stir in the grated carrots, then gradually mix in the dry ingredients until just incorporated.

5. I fold in the raisins and nuts, if using.

6. I pour the batter into the prepared pan and smooth the top.

7. I bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

8. I let the cake cool completely before frosting or slicing.

Servings and timing

This recipe makes about 12–16 servings. It takes 20 minutes to prepare and 30–35 minutes to bake, so it’s ready in under an hour.

Variations

Sometimes I swap raisins for chopped dates or dried cranberries. I’ve added crushed pineapple for a tropical twist or used whole wheat flour for a heartier version. For a lighter option, I skip the frosting and sprinkle powdered sugar on top.

storage/reheating

I store the cake covered at room temperature for up to 2 days or refrigerate it for up to 5 days, especially if frosted. It also freezes well—I wrap individual slices and store them for up to 2 months. To enjoy later, I thaw at room temperature or microwave gently.

FAQs

Can I use pre-shredded carrots?

I prefer freshly grated carrots—they’re more moist and blend better into the batter.

Should I soak the raisins first?

I often do. Soaking them in warm water (or orange juice) for 10 minutes keeps them plump and prevents dryness.

Can I make this into cupcakes?

Yes, I divide the batter into cupcake liners and bake for 18–20 minutes.

What kind of frosting goes best?

Cream cheese frosting is my favorite for this cake, but whipped buttercream or even a light glaze works too.

Can I make it without nuts?

Definitely. I just leave them out if I want a nut-free version—it’s still full of texture and flavor.

Conclusion

Carrot and Raisins Cake is a timeless, cozy dessert that’s both easy to make and incredibly satisfying. I love the natural sweetness from the carrots and raisins, and how the warm spices make every bite feel comforting. Whether I’m baking for a celebration or just because, this cake is always a delicious choice.