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Carrot Cake with Raisins Recipe

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3.9 from 55 reviews

This moist and flavorful carrot cake with raisins and walnuts is a classic treat perfect for any occasion. Infused with warm cinnamon and sweet pineapple, it delivers balanced sweetness and a delightful texture. Baked to perfection and topped with creamy frosting, this cake offers a deliciously spiced experience in every bite.

  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings

Ingredients

Carrot Mixture

  • 6 cups grated carrots
  • 1 cup brown sugar
  • 1 cup raisins
  • 1 cup chopped walnuts

Wet Ingredients

  • 4 eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 ½ cups granulated sugar
  • 1 cup crushed pineapple (drained)

Dry Ingredients

  • 3 cups all-purpose flour
  • 4 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 1 ½ teaspoons baking soda

Instructions

  1. Prepare carrot mixture: Combine 6 cups grated carrots with 1 cup brown sugar in a bowl and let it sit for one hour to allow the flavors to meld and the carrots to release moisture. After resting, stir in 1 cup raisins evenly throughout the mixture.
  2. Prepare pans: Grease and flour two 10-inch cake pans thoroughly to prevent sticking and ensure easy removal of the cakes after baking.
  3. Mix wet ingredients: In a large bowl, beat 4 eggs until smooth. Add 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 ½ cups granulated sugar to the eggs and mix until well combined. Stir in 1 cup of crushed and drained pineapple to incorporate moisture and a hint of tropical sweetness.
  4. Combine dry ingredients: In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons ground cinnamon, 1 teaspoon salt, and 1 ½ teaspoons baking soda until thoroughly mixed.
  5. Incorporate dry into wet mixture: Gradually add the dry ingredient mixture into the bowl with the wet ingredients, stirring until just combined and no lumps remain.
  6. Add carrot mixture and walnuts: Gently fold the carrot, brown sugar, and raisin mixture along with 1 cup chopped walnuts into the batter until evenly distributed without overmixing to keep the cake tender.
  7. Bake the cake: Pour the batter evenly into the prepared cake pans. Bake in a preheated oven at 350°F (175°C) for 45 to 50 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
  8. Cool and frost: Remove the cakes from the oven and allow them to cool completely in the pans. Once cooled, remove from pans and top with cream cheese frosting of your choice for a classic finishing touch.

Notes

  • Letting the carrot and brown sugar mixture rest enhances moisture and flavor.
  • Ensure pineapple is well drained to prevent excess moisture in the batter.
  • Use fresh grated carrots for best texture and sweetness.
  • Check cake doneness toward the end of baking time to avoid overbaking, which can dry the cake.
  • For extra flavor, consider adding a pinch of nutmeg or ginger to the dry ingredients.
  • This cake pairs wonderfully with cream cheese frosting but can also be enjoyed plain or with a simple dusting of powdered sugar.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/carrot-cake-with-raisins-recipe/