Cinnamon Raisin Carrot Cake Recipes

CINNAMON RAISIN CARROT CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

THE BEST CARROT CAKE

Steps:

• For the cake: Arrange a rack in the center of the oven and preheat to 350 degrees F. Coat two 9-inch round cake pans with nonstick cooking spray. Line the bottoms with parchment paper rounds and lightly coat the paper with spray.
• Cover the raisins with very hot water and let sit until plump, 15 to 20 minutes. Drain.
• Toast the pecans on a rimmed baking sheet until fragrant and browned, 8 to 10 minutes. Let cool, and then chop 1 cup of the pecans; reserve for the cake batter. Pulse the remaining 1/2 cup pecans in a food processor until very finely ground; reserve for garnish.
• Combine the carrots and buttermilk in a medium bowl. Whisk the flour, cinnamon, ginger, nutmeg, baking powder, salt and baking soda in a large bowl. Beat the eggs, brown sugar and vanilla extract in a large bowl with an electric mixer on high speed until pale and thick, about 4 minutes. Reduce the speed to medium-low and gradually stream in the oil. Add the dry ingredients in 3 additions, alternating with the carrot mixture, beginning and ending with dry ingredients. Mix until smooth. Fold in the raisins and chopped pecans with a rubber spatula. Scrape the batter evenly into the prepared pans.
• Bake the cakes, rotating the pans halfway through, until a toothpick inserted into the center of each cake comes out clean, 35 to 45 minutes. Transfer the pans to a wire rack and let the cakes cool for 10 minutes. Run a knife around the sides of the cakes and invert onto the rack. Remove the parchment and let the cakes cool completely.
• For the frosting: Beat the cream cheese and butter in a medium bowl with an electric mixer on high speed until smooth, about 1 minute. Beat in the vanilla. Reduce the speed to low and gradually mix in the confectioner' sugar. Increase the speed to high and beat until the frosting until light and fluffy, about 2 minutes.
• To assemble the cake: When the cakes are completely cool, trim the domes of each cake round with a large serrated knife so the tops are flat. Place one cake, cut-side down, on a platter. Spread 1 1/2 cups of the frosting evenly over top. Place the remaining cake, cut-side down, on top. Spread the top with another 1 1/2 cups of the frosting. Frost the sides of the cake with another 1 1/2 cups frosting and smooth out completely to make an even crumb coat (It's ok if some of the cake shows through. This is just a base layer.) Refrigerate for 30 minutes to let the frosting set.
• Spread the remaining frosting over the top and sides of the cake, swirling decoratively if desired. Sprinkle with the finely ground pecans.

BEST CARROT CAKE EVER

Steps:

• In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
• In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
• Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9" x 13" inch pan.
• Mix flour, sugar, baking powder, salt and cinnamon.
• Beat oil, eggs and vanilla until smooth.
• Add the egg mixture to the flour and mix with wooden spoon until smooth.
• Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
• Pour into pan and bake at 350F for about 45 minutes.
• Sides should pull away from pan.
• Don't worry if the center sinks a bit, it's OK.
• Cool completely on a rack.
• Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
• Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
• Spread icing over cooled cake.

CARROT RAISIN CAKE

Steps:

• Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

UPSIDE-DOWN RAISIN CARROT CAKE

Steps:

• Drain pineapple, reserving 1/2 cup of the juice.
• Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
• Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
• Beat remaining 1/4 cup butter with sugar until light and fluffy.
• Beat in eggs, vanilla and carrots.
• Combine dry ingredients in a separate bowl.
• Beat 1/3 of the dry ingredients into the creamed butter and sugar.
• Beat in half of reserved pineapple juice till blended.
• Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
• Beat in remaining third of dry ingredients.
• Fold in remaining 1/2 cup raisins.
• Pour batter over pineapple in ovenproof skillet.
• Bake in 350 oven 40-45 minutes.
• Let stand 5 minutes before inverting on serving plate.

CINNAMON & CARROT CAKE

Steps:

• Preheat the oven to 180C/Gas 4/fan 160C and line a deep medium sized cake tin.
• Add sugar into a large mixing bowl, oil and eggs. Lightly mix with a wooden spoon until mixed well.
• Stir in the grated carrots, raisins/walnuts and orange zest.
• Mix the flour, bicarbonate of soda and spices together, then sift into the bowl.
• Lightly mix all the ingredients until evenly mixed - mixture will be soft and almost runny.
• Pour the mixture into the prepared tin and bake for 40- 45 minutes
• Cake is cooked when it is firm and springy when pressed and a skewer comes out clean. Leave the cake until it is cool throughout before adding the icing to the top.
• For the Cinnamon Buttercream Frosting -
• Mix soft butter and icing sugar together until soft and creamy, add cinnamon and lightly stir in.