Carrot and Raisin Pound Cake: you want to bake that yourself because it is so easy, and this carrot cake has the perfect taste.
The carrots make the cake wonderfully moist and sweet, and the cinnamon, nutmeg, and ginger make it spicy and warm. The raisins and walnuts add a wonderful texture. This is a carrot cake you'll want to eat a slice of.
Moist and Easy Carrot Cake
Why would you want to bake this carrot cake? By grating and adding the carrot, you keep the cake moist, and it does not become dry. And it also has a delicious taste.
Warm cinnamon, spicy ginger, and nutmeg give this carrot cake a delicious aroma. The juicy, sweet raisins and crunchy walnuts give a delightful texture. And all this results in an irresistibly delicious carrot cake with nuts and raisins that you won't be able to stay away from.
Nuts and Raisins Carrot Cake
All those ingredients give this carrot cake a luxurious taste. A homemade delicacy. A perfect mix of creaminess with a delicious crunch of walnuts. A warm flavor that is delicious in winter.
Irresistibly delicious! Perfect if you fancy a particularly delicious cake.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
📖 Recipe
RECIPE CARD
Ingredients
- 1 tablespoon butter, room temperature, for greasing
- 1 ¾ cup all-purpose flour, +1 tablespoon for dusting
- 1½ teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ teaspoon salt
- ⅔ sunflower oil
- 3 eggs, size L, room temperature
- 2 ¼ cup light brown sugar
- ⅓ cup sugar
- ⅓ cup apple sauce, unsweetened
- 1 teaspoon vanilla extract
- 1 ¾ grated carrots
- ¼ chopped walnuts
- ¼ cup raisins, soaked in hot water for 10 minutes and rinsed
Instructions
- Preheat the oven to
350 °F or 320 °F - Butter a 9-inch loaf cake tin and sprinkle one tablespoon of flour over the bottom. Shake that over the entire cake tin and tap out the excess.1 tablespoon butter
- Mix the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.1 ¾ cup all-purpose flour, 1½ teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ¼ teaspoon ground ginger, ¼ teaspoon ground nutmeg, ½ teaspoon salt
- Mix the oil, eggs, both sugars, applesauce, and vanilla extract in a second bowl.⅔ sunflower oil, 3 eggs, 2 ¼ cup light brown sugar, ⅓ cup sugar, ⅓ cup apple sauce, 1 teaspoon vanilla extract
- Add the grated carrot, walnuts, and raisins to the second bowl and mix everything well with a spatula.1 ¾ grated carrots, ¼ chopped walnuts, ¼ cup raisins
- Pour the wet ingredients into the dry ingredients and mix everything well with the spatula.
- Pour the cake batter into the loaf cake tin and place it in the oven.
- Bake for 45 minutes, or until the cake is done. You can quickly check this by sticking a toothpick in the center of the cake. If it comes out dry, the cake is done. Otherwise, bake it for another 5 minutes.
- Leave the cake in the tin for 5 minutes.
- Release the cake by carefully loosening the edges and letting it cool further on a rack.
Notes
- Shake the mold slightly. If the top of the cake moves, it needs to be baked further.
- Press your finger in the center of the cake. If the print springs back immediately, the cake is ready. If a hole remains visible, they need to bake a little longer.
- Stick a toothpick into the center of a cake. If it comes out clean and dry, the cake is done.
- Refrigerator: Wrap tightly in plastic wrap and store in the fridge for two days.
- Freezer: Wrap in two layers of plastic wrap and store in the freezer for up to 2 months. Let thaw in the refrigerator.
Nutrition
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