Carrot and Raisin Pound Cake
Carrot and Raisin Pound Cake: you want to bake that yourself because it is so easy, and this carrot cake has the perfect taste.
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
Makes: 9 x 3inch rectangle
Ingredients you need per step are listed below the step in Italic
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
1. Walnuts: You can replace them with pecan nuts or almonds. You can also leave them out.
2. Baking tip: For a smooth result, make sure all ingredients are at room temperature before you start. So, take cold ingredients out of the refrigerator an hour in advance.
3. Vanilla extract: For a hint of vanilla flavor. If you can get it, use natural vanilla extract. You can make it yourself with this vanilla extract recipe (much cheaper than a small bottle from the store and lasts for a long time).
4. Doneness
Try one of these methods:
- 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
Calories: 349kcal | Carbohydrates: 78g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 281mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1893IU | Vitamin C: 1mg | Iron: 2mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
