Carrot Raisin Cake
And here's an easy way to get it to release from the pan you choose to use, whether it's 2 round 8 or 9 inch pans, or the 1 9x13x2 inch pan. Try this method, if you haven't already used it. Good luck my friends. And enjoy.
Spray the pan(s) with non stick food spray, Then cut wax paper to fit pan bottoms and just a wee bit up the pan sides. spray will help wax paper cling to pan(s) while pouring batter. Cake will come out soooo much easier when using this method.
They will release like the "flour dusted" pan method, but without the flour build up on the cake bottoms! (yucky!)
★★★★★ 1 vote5
- 2 1/2 c
- all purpose flour
- 1 tsp
- baking powder
- 1 tsp
- baking soda
- 1/2 tsp
- 2 tsp
- ground cinnamon
- 1 c
- granulated sugar
- 1/2 c
- brown sugar, firmly packed
- 4 Tbsp
- butter, softened
- 1 c
- vegetable oil
- large eggs
- 3 c
- shredded, peeled carrots (6 medium)
- 1 c
- 1/2 c
- (optional) walnuts
How to Make Carrot Raisin Cake
- 1( I like to write out each ingredient amount in my instructions, and after this, you may too? It makes it easier to prepare instead of looking back at the ingredients list over and over)
Preheat oven to 350 degrees F.
In a medium bowl add the 2 1/2 cups flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt and 2 tsps ground cinnamon
( to sift all dry ingredients the "easy way" - use an electric mixer on medium speed when all dry ingredients are in the bowl, mix until no lumps, taadaa! easy right, that's what i'm here for)
In seperate larger bowl mix the 1 cup granulated sugar and the 4 Tbsp softened butter, mix on low speed until well blended.
Next, Add the 1 cup vegetable oil, and beat until smooth.
Next, Add the 3 eggs, "one at a time", Beating after each addition. Beat until thick and fluffy'ish, about 1-2 minutes each.
Next, Add the dry ingredients from the medium bowl and with wooden spoon, blend until moistened.
With same wooden spoon, Mix in the 3 cups of carrots, the 1 cup of raisins, and the 1/2 cup of walnuts (optional).
Batter will seem thick.
Pour into desired size pan(s) and bake until springy to the touch and until toothpick comes out clean when inserted into middle of cakes.
9x13x2 bake 30-35 minutes and 2, 8-9 inch round pans around 25-30 minutes each.
(give or take, keep an eye on baking times, i have a gas oven, that bakes slowly)
- 2Remove from oven and allow to cool in pans for 15 minutes.
Then turn out onto plate(s) to cool for an additional 15 minutes longer.
Remove wax paper from bottoms and serve with or without icing.
- 3Quick cream cheese frosting.
1 pound (aprox 2 cups) confectioner's sugar,
4 oz (1/2 cup) room temp cream cheese,
1/4 tsp vanilla extract. 2 Tbsp whole milk.
Mix together in a medium bowl, on low speed the
4 ounces of cream cheese, and the 1/4 tsp vanilla extract until well mixed.
Next add the 2 cups of confectioner's sugar adding the 2 Tbsp milk until smoothed. (Adding as much milk as needed to gain desired consistancy) If to thin add a bit more confectioner's sugar, If to thick add a bit more milk.
frost when cakes are completely cooled.
Enjoy and save me a slice!