carrot cake with raisins recipe

Written ByJenny Smyth Posted on
carrot cake with raisins recipe
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The Best carrot cake with raisins recipe

I’ve always been a fan of carrot cake, and the addition of raisins takes it to a whole new level. I first tried this recipe at a family gathering, and it was an instant hit. The combination of sweet carrots, crunchy raisins, and creamy frosting is absolute perfection.

As a busy mom, I love that this recipe is easy to make and can be adapted for any occasion. Whether you’re hosting a dinner party or just need a quick dessert for your family, this carrot cake with raisins recipe is a winner. I’ve made it countless times, and it never fails to impress.

The best part? It’s surprisingly healthy, considering how delicious it is. The carrots provide a boost of vitamin A, while the raisins add natural sweetness.

And let’s be real – who doesn’t love the idea of sneaking in some extra veggies into their dessert? My kids adore helping me mix together the batter, and they’re always excited to see the finished product. We’ve even made this recipe for school events and potlucks, and it’s always been a crowd-pleaser.

So if you’re looking for a show-stopping dessert that’s also good for you, look no further than this carrot cake with raisins recipe.

Classic Carrot Cake with Raisins

Classic Carrot Cake with Raisins

4.5 from 1404 votes

A moist and spiced carrot cake studded with sweet raisins and crunchy walnuts, topped with a creamy cream cheese frosting. This classic dessert is perfect for birthdays, holidays, or any time you crave a comforting homemade treat.

Prep Time25 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 10 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Cake

2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup packed brown sugar
1 cup vegetable oil
4 large eggs
1 teaspoon vanilla extract
3 cups finely grated carrots (about 4-5 medium carrots)
1 cup raisins
1/2 cup chopped walnuts (optional)

For the Cream Cheese Frosting

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
3 cups powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk, if needed for consistency

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease and flour two 9-inch round cake pans, or line the bottoms with parchment paper for easy release.
3In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4Set this dry mixture aside while you prepare the wet ingredients.
5In a large bowl, beat the granulated sugar, brown sugar, and vegetable oil together until well combined.
6Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
7Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain.
8Be careful not to overmix, as this can make the cake tough.
9Fold the grated carrots, raisins, and chopped walnuts (if using) into the batter using a rubber spatula.
10Ensure the add-ins are evenly distributed throughout the batter.
11Divide the batter evenly between the prepared cake pans.
12Bake for 30 to 35 minutes, or until a toothpick inserted into the center of each cake comes out clean and the tops spring back when lightly touched.
13Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
14The cakes must be completely cool before frosting, about 30 minutes.
15While the cakes cool, make the frosting.
16In a large bowl, beat the softened cream cheese and butter together until smooth and creamy.
17Gradually add the powdered sugar, beating on low speed until incorporated, then increase speed and beat until fluffy.
18Beat in the vanilla extract and add 1 to 2 tablespoons of milk if the frosting is too thick to spread easily.
19The frosting should be smooth and spreadable.
20Place one cooled cake layer on a serving plate.
21Spread a generous amount of frosting over the top, then place the second layer on top.
22Frost the top and sides of the entire cake with the remaining frosting.
23For a neat finish, use an offset spatula to smooth the frosting.
24Refrigerate the frosted cake for at least 30 minutes before slicing to allow the frosting to set, which makes cutting cleaner.

🔧Equipment

Two 9-inch round cake pans
Mixing bowls
Electric hand mixer or stand mixer
Whisk
Rubber spatula
Cooling rack
Box grater or food processor with grating disc
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 85mg🧂Sodium: 420mg🌾Total Carbs: 54g🥦Dietary Fiber: 2g🍬Sugars: 38g🥩Protein: 6g

📝Notes

Tips: For a more intense spice flavor, add 1/4 teaspoon of ground ginger or cloves. You can substitute the walnuts with pecans or omit them entirely. If you prefer a lighter frosting, use only 2 cups of powdered sugar. Store the frosted cake in the refrigerator for up to 5 days, but bring it to room temperature before serving for the best flavor and texture.

Watch Video Of How Classic Carrot Cake with Raisins Works

This carrot cake with raisins recipe is perfect for any occasion – whether you’re hosting a dinner party or just need a quick dessert for your family.

One of my favorite things about this recipe is how versatile it is – you can easily adjust the amount of spices or nuts to suit your taste preferences.

And let’s not forget about storage: simply wrap your cooled cake tightly in plastic wrap or aluminum foil and store at room temperature for up to 3 days or freeze for up to 2 months.

❓ Frequently Asked Questions About Carrot Cake with Raisins

Q: What’s the history behind carrot cake?

Carrot cake has its roots in medieval Europe, where carrots were used as a sweetener due to their high sugar content. Over time, the recipe evolved to include spices like cinnamon and nutmeg, which added depth and warmth to the dish.

Q: How do you make sure your carrot cake is moist?

To ensure that your carrot cake stays moist, it’s essential to not overmix the batter. Stop mixing once the ingredients are just combined – overmixing can result in a dense cake that’s more like eating cardboard than actual food.

Q: Can I substitute regular sugar with honey or maple syrup?

Sure thing! While honey and maple syrup have amazing flavor profiles, they also contain fructose, which can affect blood sugar levels. If you’re looking for a healthier alternative to regular sugar, consider using coconut sugar or date sugar instead.

Q: What’s the deal with adding raisins to carrot cake?

Raisins add natural sweetness and texture to the dish. They also help keep the cake moist by retaining moisture from the carrots themselves.

Q: Can I make this recipe gluten-free?

Absolutely! Simply substitute all-purpose flour with gluten-free all-purpose flour blend in equal proportions.

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