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
Prep Time 30 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour20 minutesminutes
Servings 12servings
Ingredients
1cupAll Purpose Flour
1tspBaking soda
A pinch of salt
1/4CupYogurt
2tspGround cinnamon
1tspGround nutmeg
1/2cupVegetable oil 148 ml
3/4cupGranulated sugar
1/4cupLightly packed brown sugar
2tspVanilla extract
2large eggs
1 1/2cupsGrated peeled carrots
1/4cupRaisins
FOR CREAMY FROSTING
1pkgCream cheeseat room temperature
1cupPowdered sugar
1/3cupHeavy whipping cream
1cupwalnuts and dates – for ganish
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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.