Carrot cake has been a staple in my kitchen for years, but this version with golden raisins is the one I keep coming back to. The golden raisins add a subtle sweetness and a chewy texture that pairs beautifully with the warm spices and tender crumb.
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What sets this recipe apart is the balance: not too sweet, not too dense, and with just the right amount of spice. I've tested it multiple times to get the perfect moisture and structure, and I'm confident you'll love it as much as I do.
Whether you're baking for a birthday, a holiday, or just because, this carrot cake delivers on flavor and simplicity. Let's get started.
Why You'll Love This Recipe
About the Ingredients
2 cups (250g) all-purpose flour
Use unbleached all-purpose for best structure. You can substitute 1:1 gluten-free flour blend if needed.
1 1/2 teaspoons baking powder
Ensure it's fresh for proper rise. You can use 1/2 teaspoon baking soda plus 1 teaspoon cream of tartar as a substitute.
1/2 teaspoon baking soda
Helps with browning and tenderness. If you don't have it, add 1 teaspoon more baking powder.
1 teaspoon ground cinnamon
Ceylon cinnamon is milder; use 1/2 teaspoon if you prefer less spice.
1/2 teaspoon ground nutmeg
Freshly grated nutmeg is more aromatic. You can use 1/4 teaspoon if you prefer a subtler flavor.
1/2 teaspoon ground ginger
Adds a warm kick. You can omit if you don't have it.
1/2 teaspoon salt
Use fine sea salt. If using table salt, reduce to 1/4 teaspoon.
3/4 cup (180ml) vegetable oil
Any neutral oil works; canola or sunflower are great. You can substitute applesauce for half the oil to reduce fat.
3/4 cup (150g) granulated sugar
You can use coconut sugar for a deeper flavor, but it will darken the cake.
1/2 cup (100g) packed light brown sugar
Adds moisture and a hint of molasses. Dark brown sugar works too.
3 large eggs, at room temperature
Room temperature eggs emulsify better. If cold, place in warm water for 5 minutes.
1/2 cup (120ml) buttermilk, at room temperature
Adds tang and moisture. You can make a substitute by adding 1 tablespoon lemon juice to 1/2 cup milk and letting it sit for 5 minutes.
1 teaspoon vanilla extract
Pure vanilla is best. You can use vanilla bean paste for more intensity.
2 cups (240g) grated carrots, packed
Use medium-fresh carrots; don't peel them all the way. You can use pre-shredded but they're drier.
1 cup (150g) golden raisins
Soak them in warm water for 10 minutes to plump before adding. You can substitute regular raisins or dried cranberries.
Tips & Tricks
Don't overmix the batter
Mix just until the flour disappears, or the cake will be tough.
- Grate carrots on the large holes of a box grater for texture; small holes make the cake mushy.
- Soak the golden raisins in warm water for 10 minutes, then drain and pat dry before folding in, to keep them plump and prevent sinking.
Pro Tips
Step-by-Step Instructions
1. Preheat and prep
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
2. Whisk dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
3. Mix wet ingredients
In a large bowl, whisk together oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each, then stir in buttermilk and vanilla.
4. Combine and fold
Add dry ingredients to wet mixture and stir with a spatula until just combined. Fold in grated carrots and golden raisins.
5. Bake the cakes
Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan. The top should be golden brown and spring back when touched.
6. Cool the cakes
Let cakes cool in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely.
7. Make frosting
In a medium bowl, beat 8 oz (225g) softened cream cheese, 1/2 cup (115g) softened butter, and 2 cups (240g) powdered sugar until smooth. Add 1 teaspoon vanilla and a pinch of salt.
8. Assemble and frost
Place one cake layer on a serving plate, spread with a layer of frosting, top with the second layer, and frost the top and sides. Optionally, decorate with extra golden raisins or chopped walnuts.
Delicious Variations
- Add 1/2 cup chopped walnuts or pecans for extra crunch.
- Replace golden raisins with dried cranberries or chopped dates for a different sweetness.
- Add 1/2 cup crushed pineapple (drained) for a tropical twist, and reduce buttermilk to 1/4 cup.
How to Store Carrot Cake With Golden Raisins
Refrigerator
Store in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving.
Freezer
Wrap unfrosted cake layers tightly in plastic wrap and foil; freeze for up to 3 months. Frosted cake can be frozen for up to 1 month.
Reheating
For a warm slice, microwave for 10-15 seconds or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Q: Can I make this carrot cake gluten-free?
Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour. The texture may be slightly denser, but it will still be delicious.
Q: Can I use regular raisins instead of golden raisins?
Absolutely, regular raisins work just as well. Golden raisins have a milder flavor and are more tart, but either will add sweetness and texture.
Q: How do I know when the cake is done?
Insert a toothpick into the center; it should come out with a few moist crumbs, not wet batter. The edges will pull away from the pan, and the top will spring back when touched.
Q: Can I make this cake without buttermilk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk and letting it sit for 5 minutes. Or use plain yogurt thinned with a little milk.
Q: Why did my cake sink in the middle?
The cake may sink if the oven temperature is too low, or if the batter is overmixed. Make sure your oven is preheated to 350°F (175°C) and mix just until the flour is incorporated.
I hope you enjoy this carrot cake as much as I do. If you try it, leave a comment below and let me know how it turned out. Happy baking! Keep it simple, keep it growing.
Carrot Cake With Golden Raisins
Carrot Cake With Golden Raisins: a moist, spiced classic with tangy cream cheese frosting, perfect for any celebration.
🧂 Ingredients
- 2 cups (250g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 3/4 cup (180ml) vegetable oil
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 3 large eggs, at room temperature
- 1/2 cup (120ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) grated carrots, packed
- 1 cup (150g) golden raisins
📋 Instructions
- 1Preheat and prep — Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line with parchment paper.
- 2Whisk dry ingredients — In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
- 3Mix wet ingredients — In a large bowl, whisk together oil, granulated sugar, and brown sugar until well combined. Add eggs one at a time, whisking after each, then stir in buttermilk and vanilla.
- 4Combine and fold — Add dry ingredients to wet mixture and stir with a spatula until just combined. Fold in grated carrots and golden raisins.
- 5Bake the cakes — Divide batter evenly between prepared pans. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan. The top should be golden brown and spring back when touched.
- 6Cool the cakes — Let cakes cool in pans on a wire rack for 10 minutes, then turn out onto racks to cool completely.
- 7Make frosting — In a medium bowl, beat 8 oz (225g) softened cream cheese, 1/2 cup (115g) softened butter, and 2 cups (240g) powdered sugar until smooth. Add 1 teaspoon vanilla and a pinch of salt.
- 8Assemble and frost — Place one cake layer on a serving plate, spread with a layer of frosting, top with the second layer, and frost the top and sides. Optionally, decorate with extra golden raisins or chopped walnuts.
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