Carrot cake is such a classic.
I haven’t made this cake in a really long time, but was craving something with cinnamon and raisins.
This fit the bill perfectly.
I can’t remember how long I was craving something with cinnamon and raisins but I couldn’t put my finger on what exactly I wanted (don’t you just hate that?) At first I thought… oatmeal raisin cookies… that’s definitely what I want… but nope, just didn’t cut it so the craving and search continued. Then I thought, carrot cake! Yess, plus I had some leftover creamed cheese frosting from the red velvet cake-balls, so it was a win win (and exactly what I needed – cinnamon raisin craving satisfied!)
Love this cake! It was so moist, light, and fluffy, even after spending a few days in the refrigerator. Surprisingly, my whole family seemed to like it as well – the whole pan was gone within two days (that never happens!). Didn’t make too many modifications to the original recipe because its truly a great recipe to start with.
Head over to the Friday Fiesta at the Novice Gardener’s page for some fun, great food, and more great food!
A slice of this with a cup of tea = my kind of afternoon.
- 2 eggs
- 1/2 C milk + 1 tbsp vinegar (didn’t have buttermilk)
- 1/2 C vegetable oil
- 1/2 C sugar + 1/2 C Splenda (or 1 C sugar)
- 1 1/4 tsp vanilla
- 1 1/4 tsp cinnamon
- 1/8 tsp salt
- 1 C AP flour
- 1/3 C WW flour
- 1 1/4 tsp baking soda
- 1 1/3 C carrots, shredded
- 6 oz crushed pineapple + juice
- 2/3 C raisins
- Cream cheese frosting
- Preheat oven to 350 degrees F and prepare baking pan – grease and flour an 8×12 inch pan.
- In a medium bowl, sift together dry ingredients: AP / WW flours, baking soda, salt and cinnamon then set aside.
- In a large bowl, combine wet ingredients: eggs, milk + vinegar, oil, sugar/ Splenda and vanilla. Once everything has been mixed well, add dry ingredients and mix until everything is combined.
- In a medium bowl, combine shredded carrots, pineapple, and raisins.
- Slowly add carrot mixture to batter and fold in until completely incorporated.
- Pour into prepared pan, and bake at 350 degrees F for 40 minutes or until done.
- Allow to completely cool before spreading the frosting over-top. Serve at room temperature or cover and refrigerate for up to a week.
The original recipe was from allrecipes.com – I tweaked it just a tad, but it still turned out great.