This moist carrot cake is naturally sweet, tender, and packed with flavor. Grated carrots give it a soft, luscious texture, while walnuts add a gentle crunch and raisins contribute bursts of natural sweetness. Lightly spiced with cinnamon, it’s a comforting, homemade treat that’s perfect for afternoon tea, a snack, or dessert.
The cake is easy to make, using simple pantry ingredients, and stays moist as it cools. You can enjoy it on its own or elevate it with a cream cheese frosting for a classic twist. Optional additions like nutmeg, ginger, dried cranberries, or shredded coconut make it versatile and customizable, ideal for family gatherings or a cozy treat at home.
Ingredients:
- 150g carrots, grated
- 2 large eggs (approximately 120g)
- 100g brown sugar
- 80ml oil
- 140g all-purpose flour
- 8g baking powder
- 0.5 tsp cinnamon
- 40g chopped walnuts
- 40g raisins
Instructions:
1. Prepare the carrots:
- Peel and grate the carrots using the fine or medium side of a grater.
- Set aside. If they release a lot of moisture, gently pat them dry with paper towels (no need to squeeze completely).
2. Prepare the pan and oven:
- Preheat your oven to 180°C (350°F).
- Line a 6-inch square cake tin with parchment paper (bottom and sides if preferred).
3. Mix the batter:
- In a large mixing bowl, whisk together the eggs, brown sugar, and oil until smooth and slightly lighter in color. This helps incorporate some air and ensures the sugar begins to dissolve.
- Sift in the flour, baking powder, and cinnamon.
- Stir until just combined. Do not overmix — the batter should be smooth but not overworked.
- Fold in the grated carrots, chopped walnuts, and raisins using a spatula.
- Mix gently until they are evenly distributed throughout the batter.
4. Bake the cake:
- Pour the batter into the prepared cake pan and spread it evenly.
- Bake in the preheated oven for 40–45 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- If the top browns too quickly, lightly cover it with foil during the last 10 minutes of baking.
5. Cool the cake:
- Allow the cake to cool in the pan for 10–15 minutes, then transfer it to a wire rack to cool completely.
- The texture will become moister as it cools.
Optional Add-Ons
- Frosting idea: A simple cream cheese frosting (cream cheese + powdered sugar + vanilla) pairs beautifully with this cake.
- Extra flavor: Add a pinch of nutmeg or ginger powder for a spicier note.
- Mix-ins: Swap raisins for dried cranberries, or add shredded coconut for variation.
