Raisin Carrot Cake
A moist, flavorful carrot cake bursting with raisins, pecans, and warm cinnamon, perfect for dessert or tea-time gatherings, appealing to both fruit and nut lovers.
Ingredients
Instructions
- Sift together the first four ingredients (flour, soda, salt, cinnamon) and set aside.
- Cover raisins with warm water and let stand for 5 minutes.
- Drain and blot raisins well with paper towel.
- Add chopped apple and grated carrots to the dry ingredients.
- In a separate bowl, beat eggs, sugar, and vegetable oil until well combined.
- Mix wet ingredients into the dry ingredients until just combined.
- Fold in raisins and chopped pecans.
- Pour batter into a greased baking pan.
- Bake in a preheated oven at 350°F (175°C) for approximately 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For added moisture, consider substituting some of the vegetable oil with unsweetened applesauce. You can also swap out pecans for walnuts or omit them entirely for a nut-free version. If you prefer a spicier cake, add a pinch of nutmeg or ginger. Ensure you grate the carrots finely for even distribution. This recipe is a great way to use up extra carrots and apples!
Serving Suggestions
Serve the Raisin Carrot Cake with a dollop of cream cheese frosting for a deliciously rich pairing. It also goes well with a scoop of vanilla ice cream. Consider pairing it with a cup of tea or coffee for a delightful afternoon treat. This cake might inspire you to explore more American recipes that feature fruits and vegetables in desserts, creating a wholesome flavor profile.
Storage & Reheating
Store leftover Raisin Carrot Cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place a slice in the microwave for 15-20 seconds or warm it in a preheated oven at 350°F until heated through. This cake also freezes well; wrap slices tightly and freeze for up to three months.
Nutrition & Diet Analysis (per serving)
Each serving of Raisin Carrot Cake contains roughly 775 calories, with 14g protein, 138g carbohydrates, and 21g fat. It is an excellent source of vitamin A (173% of the Daily Value), dietary fiber (54% of the Daily Value), and iron (36% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 982mg per serving (43% 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 use whole wheat flour in this recipe?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra egg or a bit more oil. If using whole wheat flour, it’s best to sift it well to avoid clumps.
How can I make this cake healthier?
To make this cake healthier, reduce the sugar by half and replace some of the vegetable oil with unsweetened applesauce. You can also add in more grated carrots or apples for extra fiber and nutrients. Using whole grain flour can enhance the nutritional value as well.
Can I make this cake ahead of time?
Absolutely! This cake actually tastes better the next day as the flavors meld together. You can bake it a day in advance and store it in an airtight container. If you plan to frost it, wait until just before serving to apply the frosting to keep it fresh.
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).