Cinnamon Raisin Carrot Cake Food

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.

CARROT CAKE WITH RAISINS

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.

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 QUICK BREAD

Steps:

• Preheat oven to 350°F Coat an 8-inch loaf pan with non-stick cooking spray.
• In a large bowl, combine flour, baking soda, cinnamon, nutmeg, baking powder and salt together.
• In a small bowl, combine carrots, brown sugar, raisins, milk, melted butter and beaten egg together.
• Add the carrot mixture to the flour mixture, stirring just until mixture is moist (over mixing will produce a dry/dense bread).
• Pour batter into the prepared loaf pan and bake for 1 hour to 1 hour 10 minutes or until a pick inserted in the center comes out clean.
• Cool in pan for 10 minutes before removing to a wire rack.

RAISIN CARROT CAKE

Steps:

• Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.
• Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
• For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. 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.

CARROT-RAISIN MUFFINS

Steps:

• Set oven to 350 degrees (oven rack to second-lowest position).
• Grease 18 muffin cups or line with paper liners.
• In a large bowl sift together flour, baking soda, cinnamon and salt, then add in both sugars.
• Coarsley chop enough carrots to measure 2 cups packed.
• Add in the carrots with coconut and raisins to the flour mixture; toss well to combine.
• In a bowl whisk together eggs, oil and vanilla.
• Peel, core and shred the apple, the add the shredded apple with the egg mixture to the flour mixture; stir JUST until combined well.
• Divide the mixture evenly between the muffin tins filling almost three-quarters full.
• Bake for about 15-20 minutes, or until muffins test done.