Carrot Raisin Cake Food

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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

THE BEST CARROT CAKE



The Best Carrot Cake image

Our classic carrot cake is nicely spiced with cinnamon, ginger and nutmeg and has toasted pecans both in the cake and on top. Plumped golden raisins and a full pound of carrots make it nice and moist while buttermilk lends tang and tenderness. Our homemade cream-cheese frosting has just the right amount of sweetness.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield 10 servings

Number Of Ingredients 20

Nonstick cooking spray
1/2 cup golden raisins
1 1/2 cups pecans
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, at room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, at room temperature
1 3/4 cup packed light brown sugar
1 tablespoon pure vanilla extract
3/4 cup vegetable oil
3 sticks (1 1/2 cups) unsalted butter, at room temperature
Four 8-ounce blocks cream cheese, at room temperature
1 tablespoon pure vanilla extract
4 3/4 cups confectioners' sugar

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.

CARROT AND PINEAPPLE CAKE



Carrot and Pineapple Cake image

Provided by Ina Garten

Categories     dessert

Time 1h10m

Yield 8 servings

Number Of Ingredients 17

2 cups granulated sugar
1 1/3 cups vegetable oil
3 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups plus 1 tablespoon all-purpose flour, divided
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons kosher salt
1 cup raisins
1 cup chopped walnuts
1 pound carrots, grated
1/2 cup diced fresh pineapple
3/4 pound cream cheese, at room temperature
1/2 pound unsalted butter, at room temperature
1 teaspoon pure vanilla extract
1 pound confectioners' sugar, sifted
1/2 cup diced fresh pineapple

Steps:

  • Preheat the oven to 350 degrees F.
  • Butter 2 (8-inch) round cake pans. Line with parchment paper, then butter and flour the pans.
  • For the cake: Beat the sugar, oil, and eggs together in the bowl of an electric mixer fitted with the paddle attachment until light yellow. Add the vanilla. In another bowl, sift together 2 1/2 cups flour, the cinnamon, baking soda, and salt.
  • Add the dry ingredients to the wet ingredients. Toss the raisins and walnuts with 1 tablespoon flour. Fold in the carrots and pineapple. Add to the batter and mix well.
  • Divide the batter equally between the 2 pans. Bake for 55 to 60 minutes, or until a toothpick comes out clean. Allow the cakes to cool completely in the pans set over a wire rack.
  • For the frosting: Mix the cream cheese, butter and vanilla in the bowl of an electric mixer fitted with the paddle attachment until just combined. Add the sugar and mix until smooth.
  • Place 1 layer, flat-side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with diced pineapple.

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.

INCREDIBLY MOIST AND EASY CARROT CAKE



Incredibly Moist and Easy Carrot Cake image

This is the best carrot cake recipe I've ever used. We prefer to use a hand grater when preparing the carrots since it creates delicate carrot shreds that melt into the cake batter. Pre-shredded bags or shredding carrots using a food processor are also options, but the carrot shreds will be larger. This recipe is forgiving. You can make this with or without the nuts or raisins. We love the combination of granulated and brown sugar, but if you only have one of them, use it, and the cake will still be delicious. Frosting: Our creamy frosting recipe shared below is not a traditional cream cheese frosting. Thanks to whipped cream, it's creamier and has soft peaks (you can see it in our video). We love it, but if you prefer a more traditional frosting, see the tips section below the recipe. We have provided instructions for a classic cream cheese frosting that works nicely with this cake.

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 1h5m

Yield Makes 1 (9-inch) double layer cake (16 thin slices) or 22 to 24 cupcakes

Number Of Ingredients 16

2 cups (260 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon fine sea salt
1 ½ teaspoons ground cinnamon
1 ¼ cups (295 ml) canola or other vegetable oil
1 cup (200 grams) granulated sugar
1 cup (190 grams) lightly packed brown sugar
1 teaspoon vanilla extract
4 large eggs, at room temperature
3 cups (300 grams) grated peeled carrots, 5 to 6 medium carrots
1 cup (100 grams) coarsely chopped pecans
1/2 cup (65 grams) raisins
8 ounces (225 grams) cream cheese, at room temperature
1 ¼ cups (140 grams) powdered sugar
1/3 cup (80 ml) heavy whipping cream
1/2 cup (50 grams) coarsely chopped pecans, for topping cake

Steps:

  • Position a rack in the middle of the oven. Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  • Heat the oven to 350 degrees Fahrenheit (176C).
  • Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.
  • In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  • Add the eggs, one at a time, whisking after each one.
  • Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  • Stir in the carrots, nuts, and raisins.
  • Divide the cake batter between the prepared cake pans.
  • Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  • Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely. If you find that a cake layer is sticking to the bottom of the pan, leave the cake pan upside down and allow gravity to do its thing.
  • In a large bowl, beat the cream cheese with a handheld mixer on medium speed until creamy, about 1 minute.
  • Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.
  • Pour in the whipping cream. Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy. This frosting resembles the texture of whipped cream. Chill covered until ready to frost the cake.
  • When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  • Add the remaining frosting to the top of the carrot cake and use a butter knife or small spatula to swirl the frosting around. Leave the sides of the cake unfrosted. Finish with a handful of nuts on top.

Nutrition Facts : ServingSize 1 slice (1 of 16), Calories 535, Fat 33.4g, SaturatedFat 6.9g, Cholesterol 69.3mg, Sodium 315.9mg, Carbohydrate 56.4g, Fiber 2.4g, Sugar 40.5g, Protein 5.6g

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 CAKE WITH CREAM CHEESE FROSTING



Carrot Cake with Cream Cheese Frosting image

Everyone seems to have an opinion on carrot cake, especially in our test kitchen. In our (lengthy) discussions, we debated the merits of adding common ingredients like coconut, pineapple, and chopped nuts. We even discussed just how much carrot to add. In the end, we all agreed that the classic carrot should definitely be loaded with carrots, walnuts, and raisins. One thing the test kitchen could agree on was that carrot cake must be frosted with cream cheese frosting. That is NOT negotiable.

Provided by Food Network Kitchen

Categories     dessert

Time 2h30m

Yield 10 to 12 slices of carrot cake

Number Of Ingredients 21

Cooking spray
3 cups walnuts
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
1 tablespoon ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1 cup vegetable oil
3/4 cup granulated sugar
3/4 cup packed dark brown sugar
3 large eggs, at room temperature
1 1/2 cups buttermilk
2 teaspoons pure vanilla extract
1 pound carrots, shredded (about 4 cups)
2/3 cup raisins
4 sticks unsalted butter, at room temperature
3 8-ounce packages cream cheese, at room temperature
4 cups confectioners' sugar
2 teaspoons pure vanilla extract

Steps:

  • Make the cake: Preheat the oven to 350˚ F. Coat three 8-inch round cake pans with cooking spray and line the bottoms with parchment paper; coat the parchment with more cooking spray. Spread the walnuts on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool, then roughly chop 1 1/2 cups walnuts and finely chop 1 1/2 cups. Set aside the finely chopped nuts for topping.
  • Whisk the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg in a medium bowl. In a large bowl, beat the vegetable oil, granulated sugar and brown sugar with a mixer on medium-high speed until smooth, about 3 minutes. Beat in the eggs, one at a time, until just combined. With the mixer on medium-low speed, beat in the flour mixture in three batches, alternating with the buttermilk, until combined. Stir in the vanilla. Gently fold in the carrots, raisins and roughly chopped walnuts with a rubber spatula.
  • Divide the batter among the cake pans and bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool 20 minutes in the pans. Remove the cakes from the pans, remove the parchment and let cool completely on the racks.
  • Meanwhile, make the frosting: Beat the butter, cream cheese, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and fluffy, about 4 minutes.
  • Place one cake layer on a platter or cake stand and spread 1 cup frosting on top. Add another cake layer, spread with another 1 cup frosting and then add the last cake layer. Cover the top and sides of the cake with a very thin layer of frosting (this is the crumb coat). Refrigerate 1 hour.
  • Cover the top and sides of the cake with the remaining frosting, then carefully press the finely chopped walnuts into the sides.

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.

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.

BANANA CARROT RAISIN CAKE



Banana Carrot Raisin Cake image

Provided by My Food and Family

Categories     Recipes

Time 1h40m

Number Of Ingredients 9

1 pkg (2-layer size) yellow cake mix
3 eggs
1 cup mashed ripe bananas
1 cup Knudsen Sour Cream
1/4 cup oil
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup finely grated carrots
1/2 cup raisins

Steps:

  • PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Set aside. Beat cake mix, eggs, bananas, sour cream, oil, cinnamon and nutmeg in a large bowl. Fold in carrots and raisins.
  • POUR into prepared pan.
  • BAKE 35 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan or wire rack. Cut into pieces to serve.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Estimated Reading Time 3 mins


CARROT AND RAISIN LOAF | DESSERT RECIPES | GOODTOKNOW
Set the oven to gas mark 4 or 180°C. To make the cake: Tip the flour into a bowl and stir in the sugar, raisins, mixed spice and salt. Beat the sunflower oil and eggs together and add to the dry ingredients and carrots, then stir until well mixed. Pour the mixture into the loaf tin. Bake the cake in the centre of the oven for about 1 hr, until ...
From goodto.com
3.8/5 (131)
Category Dessert
Servings 6-8
Calories 523 per serving


CARROT CAKE PIE WITH CREAM CHEESE WHIP TOPPING ...
Spread the nut and raisin mixture on the bottom of the pie crust and pour the batter over the nut and raisin mixture. Place prepared pie in oven and bake at 350ºF until filling is set, about 40-45 minutes. Insert a tooth pick to determine if filling is done. Set pie aside to cool completely. Cream Cheese Whip Topping
From californiaraisins.ca
Servings 8
Total Time 1 hr 45 mins


CARROT, HONEY AND RAISIN CAKE | RECIPES | GOODTOKNOW
Pre-heat the oven to 170°C/325°F/gas 4. Line a 20 cm (8in) round cake tin with greaseproof paper and brush with a little oil. Peel and grate the carrots on a chopping board. Place the flours, baking powder, cinnamon and sugar in a bowl and mix together. Put the honey, eggs, vanilla, and oil in a separate bowl and mix together with a whisk or ...
From goodto.com
3.4/5 (221)
Estimated Reading Time 1 min
Servings 16


CARROT CAKE WITH DATES OR RAISINS RECIPE - THE SPRUCE EATS
Beat together eggs, sugar, oil, grated carrots, and vanilla. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts and dates or raisins. Bake in a greased 10-inch tube pan at 375 F for about 55 to 65 minutes. A wooden pick inserted in the center should ...
From thespruceeats.com
3.9/5 (15)
Total Time 1 hr 15 mins
Category Dessert, Brunch, Cake
Calories 896 per serving


BEST CARROT CAKE WITH RAISINS AND WALNUTS - GRUMPY'S ...
Stir in the carrots, walnuts, and raisins. Distribute the cake batter evenly between the 3 baking pans. Bake for 40 minutes, or until cake bounces back when lightly touched on the top or a toothpick inserted into the center of the cake comes out clean. Remove the cake from the oven and let cool on a wire rack for 10 minutes.
From grumpyshoneybunch.com
Reviews 16


CARROT RAISIN SNACK CAKE | MRFOOD.COM
Preheat the oven to 350 degrees. Beat brown sugar and butter at medium speed of an electric beater until creamy; add eggs and vanilla, beating well.
From mrfood.com
Category Cakes
Estimated Reading Time 2 mins


CARROT, APPLE AND RAISIN CAKE RECIPE - MUMSNET
In separate bowl mix oil, juice and sugar. Add juice mixture to flour along with grated carrot, apple, orange zest, raisins and seeds and stir until really well mixed. Spoon into prepared tin and bake for 50 mins to 1 hour until cake pulls away from side. If doing smaller cup cakes then bake for 18 to 20 mins depending on your oven.
From mumsnet.com
4/5 (3)


BEST CARROT CAKE JELLY ROLL RECIPES | EASTER | FOOD ...
Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully reroll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with …
From foodnetwork.ca
2.9/5 (115)
Category Bake,Cheese,Dessert,Easter,Vegetables
Servings 12
Total Time 3 hrs


FAMOUS CARROT CAKE WITH NUTS & RAISINS BY LLOYD’S CARROT ...
Loaded with nuts and raisins, Lloyd’s carrot cakes really are something special. The recipe is a secret, but the New York bakery goes through 7,000 pounds of carrots daily. And like all the best carrot cakes, Lloyd’s carrot cakes are topped with delicious cream cheese frosting. Lloyd’s famous carrot cake is the real deal. Made from a secret family recipe, each …
From goldbelly.com
Brand Lloyd’s Carrot Cake
Category Carrot Cake
Price $69


CARROT CAKE MUFFINS - FOOD BABE
Heat the oven to 350 degrees. In a bowl, add the dry ingredients and whisk to combine. In a separate bowl mix together the egg, banana, maple syrup, milk and vanilla. Pour the wet ingredients into the dry and mix gently until combined. Fold in the carrots.
From foodbabe.com
Reviews 60
Estimated Reading Time 5 mins
Servings 12
Total Time 40 mins


MR. FOOD: CARROT CAKE OVERNIGHT OATS - KOAM
What to Do. In a medium bowl, combine oats, carrot, raisins, cinnamon, and allspice; mix well. Add almond milk, syrup, and vanilla; mix well. Cover and refrigerate overnight. Serve cold and stir before serving. COPYRIGHT 2022 …
From koamnewsnow.com


HOMEMADE CARROT CAKE WITH RAISINS | THE WINGED FORK
To make carrot cake, you will require fresh red carrots, butter, sugar, maida or all-purpose flour, sojee or semolina, eggs, ginger powder, cinnamon powder, baking powder, salt, and raisins. Note: If you don’t have red carrots, you can use the orange carrots, but in that case, increase the amount of sugar you add to the cake batter.
From thewingedfork.com


HOW TO MAKE THIS RUM RAISIN CARROT CAKE ... - WANDEREATER
First, soak your raisins in a small bowl with apple cider vinegar and 2 oz of rum. Set your oven to 350 degrees F. Grease your 6-inch cake pans and set them aside. In a stand mixer, attach the whisk attachment and whisk together the eggs and sugar.
From wandereater.com


INA GARTEN'S CARROT CAKE RECIPE | BAREFOOT CONTESSA | FOOD ...
In a medium bowl, toss the carrots, raisins, walnuts, and the 1 tablespoon of flour. Stir into the batter with a rubber spatula. Divide the batter between the prepared pans and smooth the tops. Bake for 10 minutes, lower the heat to 350 degrees F, and bake for 30 to 35 minutes, until a toothpick comes out clean. Cool in the pans for 15 minutes, turn out onto a baking rack, …
From foodiebadge.com


PALEO CARROT CAKE WITH CARROT ROSES RECIPE ON FOOD52
Directions. Make the cake. Preheat oven to 350 degrees F. Oil two 8 or 9 inch round cake pans and line the bottom with parchment. Zest the orange into a large bowl, then juice it into a smaller bowl. Place the raisins in the smaller bowl with the juice, microwave 30 seconds, and allow to soak while you make the batter.
From food52.com


ROBS CARROT CAKE WITH PINEAPPLE WALNUTS AND RAISINS ...
2021-11-13 · Get spiced walnut carrot cake with pineapple recipe from food network deselect all 2 1/2 cups grated carrot 1 1/2 cups walnut pieces 1 cup chopped pineapple, fresh or canned 1 cup golden raisins 1 cup shredded coconut 2 cups flour 2 teaspoo. A very easy pineapple cake with a cream cheese frosting. Preheat oven to 350 degrees f (175 degrees c). These carrot …
From tfrecipes.com


REALLY REALLY GREAT CARROT RAISIN CAKE ⋆ NELLIEBELLIE
Instructions. Preheat the oven to 180° C – 350 F. Grease a 10-inch round cake pan and line the bottom with parchment paper. 1a) Soak the raisins in water while you work on the dry ingredients. Drain well and lightly shake them in a bit of flour to …
From nelliebellie.com


RAISIN CARROT CAKE – RECIPE – BACKCOUNTRY STAPLES
Raisin Carrot Cake is a hearty, perfectly spiced mix of rolled oats, plump raisins, raw walnuts, and sweet carrots. The addition of yacon powder results in an earthy sweetness without added sugar. Want to take your DIY meals to the next level while also supporting us in building Backcountry Staples? Consider our DIY Downloads. You’ll be able to print professional …
From backcountrystaples.com


CARROT CAKE – TASTY FOOD
for 50 minutes and add raisins. Preheat the oven to 350°, With grease tray. In a large bowl, mix together sugar, vegetable oil, eggs, vanilla, and. Stir in the pineapple. In a separate bowl, combine flour, baking soda, salt, and cinnamon, sweetly stir into carrot mixture with the walnuts. Bake for 45 to 55 minutes Remove from oven and set ...
From hriziz.com


ULTIMATE CARROT CAKE WITH DATES, RAISINS AND WALNUTS - NO ...
Grease two 9-inch cake pans and line the bottoms with parchment paper. In a mixing bowl, beat together eggs, oil, sugar,grated carrots and vanilla. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts, raisins and dates.
From nofailrecipe.com


CARROT CAKE – FOOD NOTES
Oil and line the base and sides of two 20cm cake tins with baking parchment (this is a good guide by BBC Good Food – lining cake tins). Whisk the oil, yogurt, eggs, vanilla and zest in a jug. Mix the flour, sugar, cinnamon and nutmeg with a good pinch of salt in a bowl. Squeeze any lumps of sugar through your fingers, shaking the bowl a few times to bring the lumps to …
From food-notes.blog


HOW TO MAKE: CARROT CAKE CHEESECAKE TRAYBAKE
Instructions. Preheat oven to 180C/gas mark 4 and line a baking tin with greaseproof paper. In a large bowl, combine the 4 eggs, 240ml oil and 350g light brown sugar and whisk until smooth. In ...
From thelondoneconomic.com


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