Raisin Carrot Cake Recipes

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CARROT CAKE WITH RAISINS



Carrot Cake with Raisins image

Enjoy the moist texture and yummy spice of this dessert recipe, topped with sweet cream cheese frosting to contrast the bold taste.

Provided by Chopnotch

Categories     Dessert

Time 1h20m

Number Of Ingredients 13

2 teaspoons vanilla extract
1 cup walnuts (chopped)
6 cups carrots (grated)
4 teaspoons ground cinnamon
1 cup brown sugar
1 teaspoon salt
1 cup raisins
1 ½ teaspoons baking soda
4 eggs
3 cups all-purpose flour
1 ½ cups granulated sugar
1 cup crushed pineapple (drained)
1 cup vegetable oil

Steps:

  • Combine together 1 cup brown sugar and 6 cups of grated carrots. Leave it for an hour, then stir in 1 cup raisins.
  • Grease and flour 2 cake pans (10 inch).
  • Beat eggs in a bowl, then add in 1 cup vegetable oil, 2 teaspoons vanilla extract, and 1 ½ cups white sugar. Stir in 1 cup crushed and drained pineapple.
  • In a separate bowl, mix together 1 teaspoon salt, 4 teaspoons ground cinnamon, 3 cups all-purpose flour, and 1 ½ teaspoons baking soda. Stir this mixture into a bowl with wet mixture.
  • Once absorbed, stir in carrot mixture and 1 cup chopped walnuts. Pour this mixture into the cake pans evenly.
  • Bake in a preheated oven at 350 F until a toothpick inserted comes out clean from the center, for 45 to 50 minutes.
  • Once done, take out from the oven and let it cool. Top with cream cheese frosting once cool.

Nutrition Facts : Calories 449 kcal, Carbohydrate 66 g, Protein 6 g, Fat 20 g, SaturatedFat 12 g, Cholesterol 41 mg, Sodium 304 mg, Fiber 4 g, Sugar 37 g, ServingSize 1 serving

CINNAMON RAISIN CARROT CAKE



Cinnamon Raisin Carrot Cake image

This cake is sugar free.

Provided by WilliamVuitton

Categories     Desserts     Cakes     Carrot Cake Recipes

Time 1h

Yield 20

Number Of Ingredients 11

2 cups granular sucralose sweetener (such as Splenda®)
4 eggs
1 cup vegetable oil
2 cups all-purpose flour
1 cup golden raisins
1 cup chopped raw walnuts
3 teaspoons ground cinnamon, or to taste
½ teaspoon salt
2 cups shredded carrots
2 teaspoons baking powder
1 teaspoon baking soda

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.

Nutrition Facts : Calories 222.8 calories, Carbohydrate 17.6 g, Cholesterol 37.2 mg, Fat 16 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 192.7 mg, Sugar 5.1 g

CARROT RAISIN CAKE



Carrot Raisin Cake image

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

1 cup raisins
2 cups all-purpose flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 large eggs, room temperature
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon orange juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

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.

Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

CARROT RAISIN CAKE



Carrot Raisin Cake image

Make and share this Carrot Raisin Cake recipe from Food.com.

Provided by _Pixie_

Categories     Dessert

Yield 1 cake

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3 cups ground or grated carrots (I put them in the food processor)
1 1/2 cups flaked coconut
1 cup flaked hazelnuts
1 cup golden raisin
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked hazelnuts

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.

BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

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.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

UPSIDE-DOWN RAISIN CARROT CAKE



Upside-Down Raisin Carrot Cake image

This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.

Provided by pattikay in L.A.

Categories     Dessert

Time 1h

Yield 8 serving(s)

Number Of Ingredients 14

1 cup raisins
1 (20 ounce) can pineapple slices
1/2 cup butter
1/2 cup brown sugar
3/4 cup sugar
1 1/2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
2 eggs
1 teaspoon vanilla extract
1 cup shredded carrot

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.

Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2

CARROT RAISIN SALAD



Carrot Raisin Salad image

This colorful traditional salad is one of my mother-in-law's favorites. It's fun to eat because of its crunchy texture, and the raisins give it a slightly sweet flavor. Plus, the dish is easy to prepare. -Denise Baumert, Dalhart, Texas

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 10m

Yield 8 servings.

Number Of Ingredients 5

4 cups shredded carrots
3/4 to 1-1/2 cups raisins
1/4 cup mayonnaise
2 tablespoons sugar
2 to 3 tablespoons 2% milk

Steps:

  • Mix the first 4 ingredients. Stir in enough milk to reach desired consistency. Refrigerate until serving.

Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 76mg sodium, Carbohydrate 19g carbohydrate (14g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges

CARROT RAISIN CAKE WITH IRISH CREAM FROSTING



Carrot Raisin Cake with Irish Cream Frosting image

Categories     Cake     Liqueur     Mixer     Egg     Dessert     Bake     St. Patrick's Day     Orange     Raisin     Carrot     Gourmet

Number Of Ingredients 19

2 1/2 cups all-purpose flour
1 1/2 tablespoons double-acting baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon allspice
2 sticks (1 cup) unsalted butter, softened
1 cup firmly packed brown sugar
4 large eggs
2 1/2 cups finely grated carrot
1/2 cup raisins
2 teaspoons freshly grated orange zest
1/4 cup fresh orange juice
For the frosting
2 sticks (1 cup) unsalted butter, softened
2 1/4 cups confectioners' sugar
1/2 teaspoon salt
1/4 cup Irish cream liqueur or heavy cream
confectioners' sugar for sifting over the cake

Steps:

  • In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
  • Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
  • Make the frosting:
  • In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.

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CARROT-RAISIN CAKE RECIPE | MYRECIPES
2001-12-02 Directions. Instructions Checklist. Step 1. Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well. Advertisement. …
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  • Beat brown sugar and butter at medium speed with an electric mixer until creamy; add eggs and vanilla, beating well.
  • Stir in flour, baking soda, and salt just until moistened; stir in raisins and carrot. Spread mixture into a lightly greased 13- x 9-inch pan. Sprinkle with pecans.
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