This carrot cake with raisins and walnuts is three tall layers of moist, cinnamon-spiced cake packed with grated carrots, then covered in sweet cream cheese frosting. It's my favorite cake to make for special occasions.
Carrot cake has always been a family favorite, and this layer cake gets requested for birthdays more than any other cake I make. It feeds a crowd, it looks impressive on a cake stand, and nobody ever leaves a slice behind.
Quick Summary
- A moist, three-layer carrot cake with raisins and walnuts that makes 16 generous slices.
- Why I think raisins belong in carrot cake, plus how to plump them up.
- How to make the cream cheese frosting and a simple crumb coat for a clean finish.
- Substitutions and variations to make it your own, including my mom's crushed pineapple version.
Jump to:
Why I Love Raisins in Carrot Cake
I think raisins are great in carrot cake. They give the cake a chewiness that I love, and paired with the crunch of walnuts, every bite has a little bit of texture.
To plump the raisins, cover them with hot water and let them soak for 15 minutes before stirring them into the batter. For added flavor, soak them in rum instead (see Variations below).
Key Ingredients for Moist Carrot Cake with Raisins
- Fresh carrots: Buy them whole and shred them yourself with a box grater or food processor.
- Mild extra-virgin olive oil: This is essential in giving this cake a moist crumb.
- Large eggs: Let them come to room temperature before using.
- Pure vanilla extract: Flavoring makes a big difference, so buy a good-quality vanilla.
- Cinnamon: I always use Simply Organic Ground Ceylon Cinnamon. This is the only spice in the cake, and it's all you really need.
- Dark raisins: They add a chewiness that plays off the walnuts.
- Chopped walnuts: For crunch in the cake and on top of the frosting.
- Cream cheese: Softened, for the frosting.
- Unsalted butter: For the frosting.
How to Make Carrot Cake with Raisins
Mix the dry ingredients in one bowl. In a second bowl, beat the oil, eggs, and vanilla until combined. Add the dry ingredients a little at a time, then stir in the carrots, walnuts, and raisins.
Divide the batter between three parchment-lined 9-inch pans and bake at 350 degrees for 40 minutes, until a toothpick comes out clean. Cool the layers in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
For the frosting, beat the cream cheese and butter until smooth, then add the vanilla and powdered sugar. Spread a thin crumb coat over the stacked layers, then finish with the rest of the frosting and a sprinkle of walnuts.
Substitutions
Below are a few easy swaps you can make if you don't have an ingredient on hand:
- Less oil: Replace ¾ cup of the oil with ¾ cup of unsweetened applesauce.
- Other oils: Vegetable or canola oil can be used in place of the olive oil, cup for cup.
- Golden raisins or dried cranberries: Swap them in for the dark raisins.
- Brown sugar: Replace 1 cup of the granulated sugar with 1 cup of light or dark brown sugar for a deeper caramel flavor.
Variations
- Mom's pineapple version: My mom always added crushed pineapple to her carrot cake. Stir a small can of well-drained crushed pineapple into the batter along with the carrots, walnuts, and raisins.
- Rum-soaked raisins: Place raisins in a small saucepan, cover with a dark rum, bring them to a boil and immediately turn the heat off. Cover and soak for 15 minutes. Drain and stir into cake batter.
Tips
- Shred the carrots with the smallest holes of a box cheese grater or in a food processor with the shredding blade.
- Bake the carrot cake in a 9x13 cake pan and extend the baking time to 45 minutes, or until it passes the toothpick test.
Serving Suggestions
This easy carrot cake recipe is delicious with scoop of homemade vanilla ice cream, whipped cream, and a cup of hot coffee or tea.
How to Store It
Because of the cream cheese frosting, I don't recommend leaving this cake out at room temperature. Keep it in an airtight container so it doesn't dry out.
- Refrigerator: up to 5 days.
- Freezer: in a freezer-safe container, for up to 3 months.
You May Be Wondering
You can, but you won't get the same results. The cake will be drier and denser. Oil gives you a moister cake with a lighter texture.
It is likely the cake was underbaked.
Use the toothpick test. Stick a toothpick in the center of the cake. If it comes out clean, it's done. If it comes out with crumbs, give it a few more minutes.
A crumb coat is a thin layer of icing spread on a cake layer to "glue" down the crumbs.
More Carrot Recipes
I love these Sugar Free Carrot Cake Cupcakes!
The classic Carrot Cupcakes topped with Cream Cheese Frosting
Carrot Cake Energy Bites are healthy and delicious way to snack.
Honey Glazed Carrots are a delicious side dish with a hint of honey and red pepper.
Carrot Bundt Cake is a copycat recipe of the Nothing Bundt Cakes recipe.
When you make this recipe, please leave a ⭐⭐⭐⭐⭐ rating and comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch so I can see your photos!
📖 Recipe
Carrot Cake with Raisins and Walnuts
Equipment
- 9" round cake pans
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Ingredients
For the cake
- 2 cups flour
- 1½ cups granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1½ cups light extra-virgin olive oil
- 4 large eggs
- 1 teaspoon pure vanilla extract
- 4 cups grated carrots
- 1 cup chopped walnuts
- 1 cup raisins
For the frosting
- 16 ounces cream cheese , softened
- ½ cup unsalted butter
- 1 teaspoon pure vanilla extract
- 16 ounces confectioners' sugar
- 1½ cup chopped walnuts (optional)
Instructions
For the cake
- Preheat the oven to 350 degrees. Prepare (3) 9 inch round cake pans by spraying with non-stick cooking spray and lining with parchment paper.
- In a large bowl combine the flour, sugar, cinnamon, baking soda, and salt. Using an electric hand mixer at medium-high speed, in a separate bowl, mix together the oil, eggs, and vanilla.
- Gradually add the dry ingredients to the wet ingredients, mixing until combined.
- Stir in the carrots, walnuts, and raisins. Distribute the cake batter evenly between the 3 baking pans. Bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove the cake from the oven and let cool on a wire rack for 10 minutes. Turn the cake out of the cake pans and return the cake to the wire rack, allowing it to cool completely.
For the frosting
- Mix cream cheese and butter together in a large bowl using a hand mixer at medium speed until smooth.
- Add the vanilla extract and gradually add the confectioners' sugar, mixing until creamy and completely combined.
- Frost the cake layers, then frost the top and sides of the cake. Decorate with chopped walnuts (if using).
Sheena @ Hot Eats and Cool Reads says
This looks like a perfect carrot cake!! Just delicious!!
Yvonne [Tried and Tasty] says
Wow, that looks so moist & delicious!
Sara Glover says
Oh this sounds so good! Thanks for sharing!
Christie Daruwalla says
Oh no! What a shame. So glad it all worked out in the end. I am sure this cake was a great way to end the night.
Stephanie Daigneault says
Thank you SO much for posting this! My dad made the best carrot cake and when he passed 10 years ago we could not find it written anywhere. This looks very, very similar. It was really THE BEST!
anyonita green says
This carrot cake looks downright GORGEOUS! Carrot cake is my absolute favorite but I've never tried making one myself, but there's no way I can resist this one! 🙂 Beautiful!
Mary Ellen says
Hi Shelby, I would of done the same thing I think. I can only imagine the panic you felt when that dish broke! The carrot cake looks fantastic!
Jenne says
I love carrot cake! I need to really try this one at home.
Mama.Mommy.Mom. says
My daughter (who is 7) will pass up any other dessert for a slice of carrot cake! She would be SO happy if I made this for her.
Nicky Omohundro says
Carrot Cake is one of my favorite cakes. Slightly healthier than other cakes, it's moist and delicious. This recipe looks quite tasty. I hope Grumpy enjoyed his birthday.
~~louise~~ says
I really don't know why I haven't commented before Shelby. You have such an inviting blog. I guess I should tell you that I just checked to see if I had the ingredients to bake up a Carrot Cake today too, lol...It happens to be snowing again and Carrot Cake is sounding mighty good after reading your post! Thank you!
~~louise~~ says
Hi Shelby,
I have been a lurker on your blog for quite a while now but today I feel compelled to comment after reading your lasagna story. It sounds like you just picked up the pieces and started again, Kudos to you! I'm not sure I would have had the patience. "Grumpy" was so sweet to encourage you not to worry about it too:) Lasagna is no easy meal to prepare especially twice!
The carrot cake looks awesome! I'm sure it was heavenly and enjoyed by all. Thank you so much for sharing your mishap with us and the final delicious looking meal. Louise
P.s. I just happen have a Carrot Cake Pinterest board so, I will be pinning your yummy looking cake:)
honeyb says
Hi Louise, thank you so much for leaving a comment to let me know you had read my post. It means a lot when someone does that - especially when they have been a "lurker" as you state. I'm happy to have compelled you to let me know you were here! Thank you for pinning!