Holiday Raisin Carrot Cake
A moist, flavorful carrot cake enhanced with raisins and warming cinnamon, perfect for holiday gatherings and loved by those who enjoy classic, spiced baked treats.
Ingredients
Instructions
- Sift together the flour, sugar, salt, baking soda, and cinnamon.
- Add oil and eggs to the dry ingredients and stir well.
- Fold in the shredded carrots, dark raisins, and golden raisins.
- Pour the batter into two well-greased and floured loaf pans.
- Bake at 350°F (175°C) for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider replacing half of the oil with applesauce, which adds flavor and reduces calories. If you prefer a nuttier flavor, you can fold in 1 cup of chopped walnuts or pecans. Don't skip the sifting step, as it helps to aerate the flour and ensures a lighter texture. For a fun twist, you could also add a teaspoon of vanilla extract.
Serving Suggestions
This Holiday Raisin Carrot Cake pairs beautifully with a dollop of cream cheese frosting for added richness. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. It also goes well with fresh fruit or a scoop of ice cream, making it a versatile dessert for any occasion. Consider serving it with a side of Miss Iva'S Apricot Jello Salad for a festive touch.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap individual slices in plastic wrap and place them in the refrigerator for up to a week. To reheat, simply microwave a slice for about 20-30 seconds or enjoy it cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Holiday Raisin Carrot Cake contains roughly 1325 calories, with 13g protein, 132g carbohydrates, and 88g fat. It is an excellent source of vitamin A (57% of the Daily Value), potassium (33% of the Daily Value), and dietary fiber (32% of the Daily Value). Note that it is relatively high in sodium, at 1109mg per serving (48% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. Just store it in an airtight container to maintain freshness. If you plan to frost it, wait until the day of serving to apply the frosting to ensure it looks its best.
What if I don't have raisins?
If you don’t have raisins, feel free to substitute with other dried fruits like chopped dates or cranberries. You can also leave them out altogether for a simpler carrot cake that still tastes delicious.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser cake. To lighten it up, consider using a mix of half whole wheat and half all-purpose flour.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).