Raisin walnut carrot cake
This raisin walnut carrot cake is a generous, old-fashioned cake with warm spices, sweet carrots, tender crumb, and plenty of texture from chopped walnuts and golden raisins. It is the kind of cake that feels right at home at family gatherings, holiday tables, or an afternoon coffee break. Finished with a light dusting of confectioners’ sugar or your favorite cream cheese frosting, it is simple, comforting, and sweet.
Ingredients
Instructions
Preheat the oven to 350°F. Grease and flour a 9 x 13 x 2 inch baking pan.
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, cloves, nutmeg, and salt.
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and well blended. Add the eggs one at a time, beating well after each addition.
Stir the flour mixture into the butter mixture until combined. Fold in the shredded carrots, chopped walnuts, and golden raisins.
Spoon the batter into the prepared pan and spread it evenly.
Bake for about 45 minutes, or until a wooden pick inserted in the center comes out clean.
Let the cake cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan and let it cool completely.
Dust with confectioners’ sugar, if desired, or top with cream cheese frosting.
Notes
Serve the cake plain for a simple finish, or add cream cheese frosting for a richer dessert. This cake is lovely with coffee or tea and works well for brunch or dessert.
A light dusting of confectioners’ sugar gives it a classic, easy finish.
Cover and refrigerate the cake if topped with cream cheese frosting. If unfrosted, the cake can be kept covered at cool room temperature for a short time, then refrigerated for longer storage. Bring chilled cake to room temperature before serving for the best texture and flavor.
For a perfectly smooth batter, use a stand mixer with a paddle attachment. It ensures even mixing and eliminates lumps with minimal effort. Equally, a hand mixer works beautifully for smaller kitchens. Use medium speed to avoid overmixing while incorporating air into the batter.
f you have a convection oven, reduce the baking temperature by 25°F and keep a close eye on the cake, as it may bake faster than in a conventional oven.
Source
Food in America