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Hearty Carrot Cake

Hearty Carrot Cake

This carrot cake has been a work in progress for several months now and I think I finally got it right.  Raisins, nuts and extra carrots make it heartier than most carrot cakes and the result is moist and nutty and pleasantly sweet.  It’s so tasty we normally don’t even use frosting (although cream cheese frosting would be awesome!).   I’ve been making carrot cake muffins and my 2 year old and I can’t get enough…   Enjoy!

Hearty Carrot Cake

Yields 12 cupcakes, (1) 9 inch round or (1) 9×5 loaf


  • 1 cup flour
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • ¼ teaspoon salt
  • ½ cup vegetable oil
  • ¾ cup brown sugar, packed
  • 1 ½ cups carrots, grated
  • zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon vanilla
  • 2 eggs, lightly beaten
  • 1 cup nuts, chopped (I like pecans)
  • ½ cup raisins


  • Preheat oven to 325.  Grease cake pan(s) or line muffin tin.
  • Combine flour, baking powder, cinnamon and salt in a medium size bowl and set aside.
  • Combine oil and sugar in a large bowl, stir to mix.
  • Add the carrots, lemon zest, juice, vanilla and eggs to the sugar mixture.  Stir until incorporated.
  • Add the flour mixture to the wet mixture and stir until just combined.
  • Fold in the nuts and raisins and spread evenly into your pan (you can use whatever kind of pan you want, you just have to watch it to get the baking time right)
  • Bake for 20-30 minutes until the cake is set and a toothpick comes out clean (shallow pans like 9 inch rounds will bake faster, deep ones like loaf pans will take longer)

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