CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
CARROT RAISIN CAKE WITH IRISH CREAM FROSTING
Steps:
- In a bowl combine well the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the allspice. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat the mixture until it is smooth. Add the carrot, the raisins, and the zest and combine the mixture well. Stir in the flour mixture alternately with the orange juice in 2 batches and stir the batter until it is combined well. Divide the batter between 2 buttered and floured 8-inch round cake pans, spreading it evenly, and bake the layers in the middle of a preheated 350°F. oven for 40 to 45 minutes or less, or until a tester comes out clean and the edges begin to pull away from the sides of the pans. Let the layers cool in the pans for 20 minutes, invert them onto racks, and let them cool completely. The cake layers may be made 1 day in advance and kept, wrapped well, at room temperature.
- Invert one of the cake layers onto a plate, spread one third of the frosting on top, and top it with the second layer. Spread three fourths of the remaining frosting on the side of the cake decoratively and reserve the remaining frosting in a pastry bag fitted with a star tip. Put a paper doily on top of the cake, sift the confectioners' sugar over it, and remove the doily carefully. Pipe the reserved frosting decoratively around the edge of the cake.
- Make the frosting:
- In a bowl with an electric mixer cream the butter until it is smooth, beat in the confectioners' sugar gradually, and beat in the salt and the Irish cream. Beat the frosting until it is light and fluffy.
CARROT RAISIN CAKE
Make and share this Carrot Raisin Cake recipe from Food.com.
Provided by _Pixie_
Categories Dessert
Yield 1 cake
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9" x 13" inch pan.
- Mix flour, sugar, baking powder, salt and cinnamon.
- Beat oil, eggs and vanilla until smooth.
- Add the egg mixture to the flour and mix with wooden spoon until smooth.
- Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
- Pour into pan and bake at 350F for about 45 minutes.
- Sides should pull away from pan.
- Don't worry if the center sinks a bit, it's OK.
- Cool completely on a rack.
- Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
- Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
- Spread icing over cooled cake.
CINNAMON RAISIN CARROT CAKE
This cake is sugar free.
Provided by WilliamVuitton
Categories Desserts Cakes Carrot Cake Recipes
Time 1h
Yield 20
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed. Pour batter into a 9x13-inch baking dish.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 17.6 g, Cholesterol 37.2 mg, Fat 16 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.1 g, Sodium 192.7 mg, Sugar 5.1 g
BANANA CARROT RAISIN CAKE
Steps:
- PREHEAT oven to 350°F. Grease and flour 13x9-inch baking pan. Set aside. Beat cake mix, eggs, bananas, sour cream, oil, cinnamon and nutmeg in a large bowl. Fold in carrots and raisins.
- POUR into prepared pan.
- BAKE 35 min or until wooden toothpick inserted in center comes out clean. Cool completely in pan or wire rack. Cut into pieces to serve.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
UPSIDE-DOWN RAISIN CARROT CAKE
This is an attractive and delicious combination of two excellent types of cake. I found this years ago in a magazine ad for raisins.
Provided by pattikay in L.A.
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Drain pineapple, reserving 1/2 cup of the juice.
- Melt 1/4 cup butter in a 10-inch ovenproof skillet. Blend in brown sugar.
- Arrange pineapple over brown sugar/butter mixture and top with 1/2 cup raisins.
- Beat remaining 1/4 cup butter with sugar until light and fluffy.
- Beat in eggs, vanilla and carrots.
- Combine dry ingredients in a separate bowl.
- Beat 1/3 of the dry ingredients into the creamed butter and sugar.
- Beat in half of reserved pineapple juice till blended.
- Beat in another 1/3 of dry mixture, followed by remaining pineapple juice.
- Beat in remaining third of dry ingredients.
- Fold in remaining 1/2 cup raisins.
- Pour batter over pineapple in ovenproof skillet.
- Bake in 350 oven 40-45 minutes.
- Let stand 5 minutes before inverting on serving plate.
Nutrition Facts : Calories 425.9, Fat 13.2, SaturatedFat 7.7, Cholesterol 83.4, Sodium 364, Carbohydrate 75, Fiber 2.8, Sugar 50.1, Protein 5.2
CARROT CAKE WITH RAISIN & WALNUTS-SEMI HOMEMADE
This recipe came about because I needed a quick dessert, and I was also trying to eliminate boxes of cake mix I had in the pantry before expiring. I thought by adding the golden raisins and Black Walnuts that would add extra flavor, and then using the Solo Pineapple cake and pastry filling would enhance the flavor meter just a...
Provided by Rose Mary Mogan
Categories Cakes
Time 1h
Number Of Ingredients 10
Steps:
- 1. These were the main ingredients for this cake, and I chose to use Heavy whipping Cream instead of water, and added Vietnamese Cinnamon to give the cake more flavor.
- 2. Preheat oven to 350 degrees F. Using a large Mixing bowl, add cake mix & cinnamon, stir well till blended together. Add in oil, heavy whipping cream, & large eggs. Beat till blended together. Next add in nuts and golden raisins, then stir with a large spoon till blended together.
- 3. Prepare two 8 inch cake pans with Bakers Joy cooking spray, or non stick cooking spray. Pour in cake batter.
- 4. Bake in preheated 350 degree F. oven for 32 to 38 minutes or until when toothpick inserted in center comes out clean, or as directed on package.
- 5. Remove and place on wire rack until cool about 10 minutes. Then invert cake onto cake platter, and frost as desired.
- 6. I chose to frost top of cake, then top the frosting with the pineapple fillling.
- 7. Repeat with second layer if desired, then frost sides, and add candy sprinkles if desired. Quick easy and simple and taste somewhat homemade.
- 8. Frost as desired and add sprinkles if desired. Whipping cream make cake very moist.
RAISIN CARROT CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented.
Provided by looneytunesfan
Categories Dessert
Time 1h10m
Yield 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Toss raisins with 2 tablespoons flour; set aside. In a large mixing bowl, combine the brown sugar, baking powder, cinnamon, baking soda, salt and remaining flour. Add oil and eggs; beat well. Stir in carrots and reserved raisins.
- Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 325° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
- For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in orange juice and vanilla. Gradually add confectioners' sugar; beat until light and fluffy. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 688.6, Fat 29.9, SaturatedFat 11.3, Cholesterol 111.6, Sodium 528.5, Carbohydrate 102.3, Fiber 2, Sugar 80.7, Protein 6.4
RAISIN CARROT CAKE
This lightened-up moist cake is a favorite with my husband and son.-Joyce Donald, Star City, Saskatchewan
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat egg whites until foamy. Beat in the sugar, applesauce and oil until well blended. Stir in the carrots, yogurt and water. , Set aside 1 tablespoon all-purpose flour. Combine the whole wheat flour, cinnamon, baking soda, salt, nutmeg, cloves and remaining all-purpose flour; add to batter just until moistened. Toss raisins with reserved flour; stir into batter., Pour into a 9-in. square baking pan coated with cooking spray. Bake at 325° for 50-55 minutes or until a toothpick in the center comes our clean. Cool on a wire rack. Sprinkle with confectioners' sugar.
Nutrition Facts : Calories 279 calories, Fat 7g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 306mg sodium, Carbohydrate 52g carbohydrate, Fiber 4g fiber), Protein 5g protein.
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