If you are looking to add some excitement to your Thanksgiving dinner table this year, you may want to consider this rich, moist, tasty carrot-raisin homemade cake. This healthy cake is a great choice to add a pop of fall color to your table as well as flavor. This is an easy cake to make without having to worry about too much sweetness especially from the typical cream cheese frosting.
Before you begin making your cake, choose the cake pan you will be using. To prevent the sides and bottom of your cake from drying out, and also to help the cake come out of the cake pan easier, use butter to grease the sides and the bottom of the pan. You can also add wax paper or parchment paper to the pans.
Next you will pre-heat the oven to 350 degrees, then move on to your cake mixture.
Ingredients for Carrot-Raisin Cake
- 3/4 cup of vegetable oil
- 1 tablespoon margarine
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3 eggs (See how to remove the egg eyes to prevent an eggy taste)
- 1 tablespoon lime juice (Also helps to take away the egg taste)
- 2 teaspoons vanilla
Mix or whisk the top wet ingredients until smooth.
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon salt
- 2 tablespoons of ground cinnamon
- 1/2 teaspoon mixed spice
- 1/2 teaspoon grated nutmeg
- 2 cups grated carrots
- 1/4 cup raisins (Lightly flour the raisins before adding them to the batter to prevent them from sinking to the bottom of the cake).
Add the grated carrots to the flour and mix it in thoroughly. The flour will start to look orange. Continue to add the remaining ingredients, making sure to mix thoroughly to prevent lumps of unmixed flour.
Pour the carrot cake batter into your greased pan. Firmly tap the sides of the pan to prevent air bubbles or bang it a few times on the counter, then place it into the oven. Bake at 350 degrees for about 30 to 45 minutes or whenever the toothpick or bamboo skewer comes out dry.
These ingredients made one square cake, but you can double up the ingredients to make a bigger cake to serve more people.
Baking Tip of the Day:
To get your carrot cake really orange, use the fine part of the grater to grate the carrot and mix it into the flour, then leave it for a few minutes to help release the orange color.