Carrot Raisin Cake
A carrot and raisin spice cake that is moist, flavorful, and easy to make. This recipe for a one-pan carrot-raisin cake makes a moist cake layered with raisins and shredded carrots
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Ingredients
- 1 cup All Purpose Flour
- 1 tsp Baking soda
- A pinch of salt
- ¼ Cup Yogurt
- 2 tsp Ground cinnamon
- 1 tsp Ground nutmeg
- ½ cup Vegetable oil 148 ml
- ¾ cup Granulated sugar
- ¼ cup Lightly packed brown sugar
- 2 tsp Vanilla extract
- 2 large eggs
- 1 ½ cups Grated peeled carrots
- ¼ cup Raisins
FOR CREAMY FROSTING
- 1 pkg Cream cheese at room temperature
- 1 cup Powdered sugar
- ⅓ cup Heavy whipping cream
- 1 cup walnuts and dates – for ganish
Instructions
- Preheat the oven to 180° C – 350 F. Grease a 10-inch round cake pan and line the bottom with parchment paper.
- Soak the raisins in water while you work on the dry ingredients. Drain well and lightly shake them in a bit of flour to help them not sink to the bottom of the cake.
- Take a medium bowl whisk together the flour, salt, baking soda, and cinnamon until combined.
- In another bowl, whisk the sugars, yogurt, oil, and vanilla extract till everything is combined well. Whisk in eggs, one at a time, until combined.
- Scrape the sides and bottom of the bowl then add the dry ingredients in three equal parts, stirring gently until they’re incorporated properly and the batter is smooth. Mix in the carrots, and raisins.
- Bake for 40-50 mins or till a toothpick inserted into the center of the cake comes out clean.
- Cool the cake completely.
TO FINISH
- In a large bowl, beat cream cheese with a handheld mixer on medium speed until it turns creamy, for about 1 minute.
- Add and beat the powdered sugar, a little at a time until the mixture is fluffy. Add in the heavy cream and beat on medium speed for about a minute. Cover and chill until ready to frost cake.
- Frost the cake when it's completely cooled, garnish with walnuts and dates and enjoy.