Carrot and Raisins Cake

Carrot and Raisins Cake: A Nostalgic Treat Straight from My Family Kitchen

The smell of a freshly baked carrot and raisins cake always brings me right back to my grandmother’s cozy kitchen. If I close my eyes, I can still picture the streaks of sunlight dancing across her countertops as she grates fresh carrots and tosses a handful of sweet raisins into the batter. There’s something so comforting about the way these simple ingredients come together—warm spice, natural sweetness, and that unmistakable, melt-in-your-mouth texture. I baked my first carrot and raisins cake on a rainy afternoon, determined to recreate the slice of nostalgia I’d tasted as a kid. Now, every time I whip up this easy cake recipe, it feels like a little celebration—one that’s just perfect for sharing with the people you love most.

Why You’ll Adore This Carrot and Raisins Cake

Let me tell you why this isn’t just another cake—it’s the carrot and raisin cake you’ll find yourself making on repeat!

Incredible Flavor: The combo of warm cinnamon, aromatic nutmeg, and juicy raisins pairs perfectly with the earthy sweetness of fresh carrots. You get layers of flavor in every single bite.
Super Moist Texture: Thanks to the carrots and oil, this homemade cake stays wonderfully moist (never dry or crumbly!)—even if you sneak a piece on day two or three.
One-Bowl Wonder: No fancy equipment needed! Mixing this easy dessert is genuinely beginner-friendly and makes for easy cleanup.
Versatile and Crowd-Pleasing: Friends who “don’t even like carrot cake” have gobbled this up. Serve it for birthdays, bake sales, or those cozy coffee mornings.

Ingredients You’ll Need for Carrot and Raisins Cake

Here’s what makes this classic carrot and raisins cake so delightful:

2 cups all-purpose flour (250g): I like to use unbleached flour for a fluffier crumb.
2 cups grated carrots (about 200g): Go for fresh, firm carrots—they add color, sweetness, and moisture.
3/4 cup raisins (100g): Any variety works, but golden raisins are my fave for their plump, juicy pop.
1 cup granulated sugar (200g): White sugar gives a delicate sweetness, but you could sub half for brown sugar for a caramel note.
3 large eggs: Bring to room temperature if you can; it helps the cake rise evenly.
3/4 cup vegetable oil (180ml): Neutral oils like canola or sunflower work best (keeps the cake super tender).
2 tsp baking powder & 1/2 tsp baking soda: This duo helps create that soft, airy crumb we all love (classic cake science!).
1 tsp ground cinnamon & 1/2 tsp ground nutmeg: These spices make the whole kitchen smell like a hug.
1/4 tsp salt: Just enough to balance the sweetness.
1 tsp vanilla extract: I always splurge on real vanilla—makes such a big difference!

Step-by-Step Guide: Making the Perfect Carrot and Raisins Cake

Making this homemade carrot cake is honestly so simple, and I’ll show you exactly how I do it!

Start with the Wet Ingredients
In a big mixing bowl, whisk the eggs and sugar together until they look light and a little fluffy (takes just a couple minutes).
Tip: I use a plain ol’ hand whisk and it works wonders!
Add the Oil and Vanilla
Pour in the oil and vanilla extract. Give it a good stir until combined—you want a silky-smooth mixture.
Fold in Carrots and Raisins
Gently stir in your grated carrots and raisins.
Little trick: I sometimes toss my raisins in a bit of flour first to keep them from sinking.
Mix the Dry Ingredients Separately
In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
(This makes sure all those leaveners and spices are evenly distributed.)
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, stirring just until everything is incorporated.
Don’t overmix! That’s the secret to a tender crumb.
Bake to Gold-Perfection
Pour the thick batter into a greased and lined 8-inch round or loaf pan. Smooth out the top and tap the pan lightly to get rid of air bubbles.
Into the Oven
Bake at 170°C (340°F) for 40–50 minutes. You’ll know it’s ready when a toothpick poked in the center comes out clean (or with just a crumb or two).
Cool, Slice, Enjoy
Let the cake cool completely in the pan—trust me, it’ll slice so much prettier this way.

My Secret Tips and Tricks for Carrot and Raisins Cake Success

Use Fresh Carrots: Pre-shredded carrots can be too dry. Grate them yourself for maximum juiciness (homemade carrot cake win!).
Eggs at Room Temp: This helps them blend better with your wet ingredients, which means a fluffier carrot cake.
Test with a Toothpick: Ovens can be sneaky—check your cake at 40 minutes. Don’t overbake! A classic carrot and raisins cake should stay moist.
Go Easy on the Mixing: Once you add the flour, stir just until things come together. Overmixing = dense cake!
Raisin Toss: Coat your raisins in a spoonful of flour to stop them from sinking (trust me on this—homemade cake magic).

Creative Variations and Ingredient Swaps

Want to put your own spin on this classic carrot and raisin cake? Here are my favorite ideas:

Nutty Crunch: Add 1/2 cup chopped walnuts or pecans for extra crunch (it’s a classic cake move).
Go Tropical: Swap raisins for dried pineapple or coconut for a sunny twist.
Dairy-Free: Use a plant-based “egg” (like flaxseed) and non-dairy yogurt for an easy vegan carrot cake.
Whole Grain Boost: Swap out 1/2 cup of the all-purpose flour for whole wheat flour for a fiber-rich homemade carrot dessert.
Lower Sugar: Reduce the sugar to 3/4 cup and add extra cinnamon for natural sweetness.

How to Serve and Store Your Carrot and Raisins Cake

This carrot and raisin cake is amazing on its own, but you can always:

Add cream cheese frosting for that bakery-style finish.
Dust with powdered sugar for a pretty, simple look (my favorite for tea time).
Serve with fresh berries or a dollop of Greek yogurt for a brunchy treat.

Storing Tips:

Once cooled, wrap the cake tightly in cling film or store in an airtight container (at room temp for up to 3 days, or refrigerate for up to a week).
Leftovers—if you have any!—freeze beautifully. Just slice, wrap, and stash away for future dessert emergencies.

FAQs: Your Top Questions About Carrot and Raisins Cake Answered

Q: Can I make this carrot and raisins cake in advance?
Absolutely! In fact, this classic cake gets even more flavorful after sitting overnight (moist carrot cake at its best).

Q: Do I have to peel the carrots first?
I always do for a smoother texture, but if yours are super clean and organic, feel free to skip peeling (just wash well!).

Q: What’s the best way to prevent a dry carrot cake?
Don’t overbake, and always use fresh, juicy carrots. Storing in an airtight container helps keep it moist, too.

Q: Can I skip the raisins?
For sure! If you’re not a raisin lover, try chopped dates, dried cranberries, or even chocolate chips for a fun twist.

Q: What size pan works best?
This recipe fits perfectly in an 8-inch round or standard loaf pan. Just keep an eye on the baking time (the loaf pan might need a few extra minutes).

Baking this carrot and raisins cake is more than just mixing a bunch of ingredients—it’s about creating memories, one glorious slice at a time. I hope you’ll share it with your favorite people and make it a part of your own family traditions. And if you try it, let me know how yours turns out! (Don’t forget: life is just better with cake.)

Carrot and Raisins Cake