Have you eaten a Carrot Cake, if NO… then this is the Best Moist Carrot Cake with Raisins and Walnuts recipe for you. I am sure that this recipe will soon become your family favourite too.
Its winter and carrots are in plenty, why not make the best of it and bake this moist and delicious carrot cake. This cake not only has the goodness of carrots but also has raisins and walnuts in every bite.
This cake is so moist and delicious with a beautiful light orange hue and shreds of carrot in every bite. This is an easy and healthy carrot cake recipe that is loved by families with little kids.
I prefer to keep the carrot cake plain instead of frosting it. The frosting would overpower the flavour of carrots in the cake.
Ingredients for Moist Carrot Cake
CARROTS – You must use the orange carrots which are in season. Grate them into long shreds. You will love to see carrot shred when you bite into a slice of the cake.
FLOUR – Most of the carrot cake recipes have cake flour or all-purpose flour. But for this recipe, we use all-purpose flour and whole wheat flour in a ratio of 1:1. You could also use only all-purpose flour for this recipe but adding whole wheat flour not only keeps the cake moist but also nutritious.
SUGAR – I use granulated sugar and powder it in a blender or castor sugar. You could even use brown sugar if you like.
WALNUTS & RAISINS – We love to use walnuts and raisins in this cake. Dates also go well with this recipe. Adjust the number of walnuts and raisins to suit your taste and preference.
OIL – We use vegetable oil for this cake instead of butter. Adding oil keeps the cake moist but you could also substitute it with butter if you don’t like oil. If using oil, use good quality clear vegetable oil for this soft and moist carrot cake recipe.
EGGS – Always use fresh eggs that are kept at room temperature for your cakes.
However, if you wish to make an eggless version of this carrot cake, substitute 1 whole egg with 3 tbsp of yogurt and 1/2 tsp of flaxseed powder. You could also skip the flaxseed powder and use only the yogurt instead.
Recipe for Moist Carrot Cake
This is a simple carrot cake recipe and you just can’t go wrong with this. I have baked a number of carrot cakes and this recipe is a keeper.
My mum used to bake this for us when we were kids and when I started baking I included walnuts and raisins. The cake turns out amazing each time I bake it.
Let’s go through the ingredient list and measures, and get set for baking before the winter season ends.
- 2 cups Carrots shredded 3 large carrots
- 2 cups Flour (1 cup wheat flour + 1 cup all-purpose flour) (1 cup = 120 grams of flour)
- 1½ cup Sugar (300 grams)
- 4 whole Eggs
- 1 cup Vegetable Oil (Use 200 ml)
- 1 tsp Spice powder (Cinnamon, Cloves & Nutmeg powder)
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp salt
- 75 grams Walnuts or as per your taste
- 25 grams Raisins or as per your taste
Carrot Cake Video:
How to make moist carrot cake
- Sift flour and add baking powder and baking soda. Generally, I like to sift the flour at least twice or thrice when baking a cake.
- Next cream the sugar and eggs and gradually add the vegetable oil. You could use a hand blender or a whisk for this.
- Now add the spice powders, vanilla essence, and salt. You could skip the salt if using salted butter. For the spice powder blend 1-inch cinnamon and 4 cloves and a small piece of nutmeg.
- After you finish the blending and your cake mixture has turned light and fluffy. It’s time to fold in the flour and baking powder and baking soda. At this point do not use your blender or whisk. Simply use your spatula and mix well taking care not to over mix the cake batter.
- At this stage also add in the shredded carrots, walnuts, and raisins and combine gently.
- Finally, put this cake batter into a 9″ tin that is lined with parchment paper. Bake carrot cake in a pre-heated oven at 180o C for one hour or until a skewer inserted comes out clean.
Serving Suggestions
After the cake has baked well, allow it to cool before you could serve it. To serve slice a piece and enjoy it with your cup of coffee or tea.
If you like cakes, you may also like to try another cake recipe
Coconut Cake with Fresh Coconut
Moist Carrot Cake | Recipe of Moist Carrot Cake
Ingredients
- 2 cups Carrots shredded 3 large carrots
- 2 cups Flour (1 cup wheat flour + 1 cup all-purpose flour) (1 cup = 120 grams of flour)
- 1½ cup Sugar (300 grams)
- 4 whole Eggs
- 1 cup Vegetable Oil
- 1 tsp Spice powder (Cinnamon, Cloves & Nutmeg powder)
- 1 tsp Vanilla essence
- 1 tsp Baking powder
- ½ tsp Baking soda
- ½ tsp salt
- 75 grams Walnuts or as per your taste
- 25 grams Raisins or as per your taste
Instructions
How to make moist carrot cake
- Sift flour and add baking powder and baking soda.
- Cream the sugar and the eggs. Gradually add oil and beat well.
- Add the spice powders, vanilla essence, and salt
- Gently fold in the flour with a spatula. Do not over mix
- Lastly add the shredded carrots, walnuts and raisins.
- Pour the batter into a 9-inch tin and bake for approx. 55 – 60 minutes, till done.
Notes
- You can use all-purpose flour instead of whole wheat flour
- You could use butter instead of oil.
- Baking time depends on your oven. Bake for 55 min. to one hour or until a skewer inserted comes out clean.
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Very good recipes
Thank you Joan
Tried the carrot cake. Turned out too good.
Thank you