Moist & Flavorful Carrot and Raisins Cake – A Classic with a Fruity Twist

Introduction

Looking for the perfect balance between sweet, spicy, and moist? This Carrot and Raisins Cake is everything you love about a traditional carrot cake, plus an added layer of chewiness and depth from sweet raisins — and optionally, a tropical touch with crushed pineapple.

It’s a beloved classic for a reason. Carrots bring natural moisture, raisins add fruity richness, and warm spices like cinnamon and nutmeg bring the cozy. Whether you’re baking for a family gathering, holiday celebration, or a casual weekend treat, this cake delivers on flavor, texture, and nostalgia.

Ingredients Breakdown

Instructions

Step 1: Preheat and Prepare the Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour an 8-inch round or square cake pan, or line it with parchment paper for easy removal.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together:

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt

🧂 These spices and leavening agents give your cake structure and flavor depth.

Step 3: Mix Wet Ingredients

In a separate bowl, beat together:

• 3 large eggs
• ¾ cup granulated sugar
• ½ cup brown sugar

Beat until light and creamy — about 2–3 minutes. Then, stir in:

• ⅔ cup vegetable oil
• 1 tsp vanilla extract

Step 4: Add Carrots & Pineapple

Fold in:

• 2 cups grated carrots
• ½ cup crushed pineapple (optional, but recommended for added moisture and flavor)

The mixture should be thick, colorful, and already aromatic.

Step 5: Combine Dry and Wet

Gradually stir the dry ingredients into the wet mixture. Mix just until no flour pockets remain — don’t overmix to avoid a dense cake.

Step 6: Fold in the Raisins

Gently fold in:

• 1 cup of raisins

You can use regular raisins or golden raisins. Soaking them in warm water for 10 minutes beforehand makes them extra plump and juicy.

Step 7: Bake

Pour the batter into the prepared cake pan. Smooth the top with a spatula.

Bake for 45–50 minutes, or until:

• A toothpick inserted into the center comes out clean
• The top is golden and firm to the touch

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Serving Suggestions

• Frosting Ideas:
• Classic cream cheese frosting (sweet and tangy)
• Greek yogurt glaze (for a lighter version)
• A dusting of powdered sugar if you’re keeping it simple
• Toppings:
• Toasted walnuts or pecans
• Extra raisins or shredded coconut
• A drizzle of honey or maple syrup for indulgence

Tips for Success

• Grate carrots finely for better texture and even baking.
• Don’t overmix the batter once you add the flour.
• Use room temperature eggs for a fluffier texture.
• For extra moisture, don’t skip the pineapple (just be sure to drain it well).
• Want more texture? Add ½ cup chopped nuts to the batter.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps well for up to 5 days. Bring to room temp before serving.
• Freezing: Freeze slices wrapped in plastic wrap + foil for up to 3 months. Thaw overnight in the fridge or at room temperature.

Nutrition Estimate (Per Serving, 8 servings)

🍰 Values will vary slightly based on ingredients used.

FAQs

Q1: Can I use whole wheat flour instead?

Yes, you can substitute up to half of the all-purpose flour with whole wheat flour. It may make the cake slightly denser and less sweet, but adds extra fiber and nutrients.

Q2: What’s the best substitute for raisins?

You can use dried cranberries, currants, or chopped dates. Just make sure to use the same quantity and optionally soak them first.

Q3: Can I make this cake vegan?

Yes! Replace eggs with flax eggs (1 tbsp ground flax + 3 tbsp water = 1 egg), and use a neutral plant-based oil and sugar. Skip the eggs and ensure your sugar is vegan-certified.

Q4: Can I make cupcakes from this batter?

Absolutely! Divide the batter into a 12-cup muffin tin and bake at the same temperature for about 18–22 minutes.

Q5: Is this cake freezer-friendly?

Yes! Freeze the cooled cake (sliced or whole) for up to 3 months. Wrap tightly and thaw in the fridge overnight or at room temperature.

Conclusion

This Carrot and Raisins Cake is a timeless, crowd-pleasing dessert packed with wholesome ingredients and rich in warm, spicy flavor. Whether you’re baking for a birthday, brunch, or just because — it’s a simple, no-fuss recipe that yields a moist crumb and satisfying bite every time.

Best of all? It’s easy to customize. Add nuts, coconut, or swap raisins for your favorite dried fruit. One bowl, one pan, and you’ve got a cake that never fails to impress.