Description
Carrot and Raisins Cake is a warmly spiced, moist cake loaded with grated carrots, sweet raisins, and optional nuts—perfect with or without frosting for a comforting treat.
Ingredients
- 2 cups all‑purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp salt
- 1 cup granulated sugar
- ½ cup brown sugar
- 3 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots (about 4–5 medium carrots)
- 1 cup raisins
- ½ cup chopped walnuts or pecans (optional)
- Cream cheese frosting (optional, for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13‑inch pan (or two 8″ round pans).
- In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt.
- In a large bowl, beat eggs, granulated sugar, brown sugar, oil, and vanilla until smooth.
- Stir in the grated carrots until evenly distributed.
- Gently fold in the dry ingredients until just combined.
- Fold in raisins and nuts, if using.
- Pour batter into prepared pan and smooth the top.
- Bake 30–35 minutes (25–30 minutes for cupcakes), or until a toothpick comes out clean.
- Let the cake cool completely before frosting or slicing.
Notes
- Swap raisins for chopped dates or dried cranberries for variation.
- Add crushed pineapple (drained) for extra moisture and sweetness.
- Use whole wheat flour for a heartier, fiber-rich version.
- For cupcakes, bake 18–20 minutes and cool before frosting.
- To keep raisins plump, soak briefly in warm water or orange juice, then drain well.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22 g
- Sodium: 220 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
