Carrot Raisin Cake
Indulge in the cozy, homemade charm of this Carrot Raisin Cake—a moist, spiced dessert loaded with grated carrots, plump raisins, and optional nuts for a delightful crunch. Perfectly balanced with hints of cinnamon and vanilla, this cake is generously topped with a luscious cream cheese frosting for a sweet and tangy finish. Ideal for special occasions or a simple treat, this recipe is easy to prepare, taking just 20 minutes of prep time and 40 minutes to bake. With its irresistible combination of warm spices and natural sweetness, this crowd-pleasing dessert will become your go-to for family gatherings, Easter celebrations, or anytime you crave a comforting slice of homemade goodness.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1.5 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 0.5 teaspoons salt
- 4 units large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 3 cups grated carrots
- 1 cup raisins
- 0.5 cups chopped walnuts or pecans (optional)
- 8 ounces cream cheese (for frosting)
- 0.5 cup unsalted butter (for frosting)
- 3.5 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans or one 9x13-inch rectangular pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.
In another bowl, beat the eggs, vegetable oil, and vanilla extract until combined.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Fold in the grated carrots, raisins, and nuts (if using) until evenly distributed.
Pour the batter evenly into the prepared pan(s).
Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
To make the cream cheese frosting, beat the cream cheese and unsalted butter together until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, continuing to beat until the frosting reaches a spreadable consistency.
Once the cake is completely cooled, spread a layer of frosting between the layers (if using round pans) and over the top and sides.
Slice and serve the carrot raisin cake, storing any leftovers in the refrigerator.
Nutrition Facts
Calories |
715 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 11.2 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 402 mg | 17% | |
| Total Carbohydrate | 92.1 g | 33% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 72.7 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 52 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
