Carrot Cake With Raisin Walnuts Semi Homemade Recipes

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BEST CARROT CAKE EVER



Best Carrot Cake Ever image

A moist and flavorful recipe that makes a large quantity of cake. I have been hounded to make this cake time and time again.

Provided by Nan

Categories     Desserts     Cakes     Spice Cake Recipes

Time 2h30m

Yield 16

Number Of Ingredients 13

6 cups grated carrots
1 cup brown sugar
1 cup raisins
4 eggs
1 ½ cups white sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1 cup crushed pineapple, drained
3 cups all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon salt
4 teaspoons ground cinnamon
1 cup chopped walnuts

Steps:

  • In a medium bowl, combine grated carrots and brown sugar. Set aside for 60 minutes, then stir in raisins.
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
  • In a large bowl, beat eggs until light. Gradually beat in the white sugar, oil and vanilla. Stir in the pineapple. Combine the flour, baking soda, salt and cinnamon, stir into the wet mixture until absorbed. Finally stir in the carrot mixture and the walnuts. Pour evenly into the prepared pans.
  • Bake for 45 to 50 minutes in the preheated oven, until cake tests done with a toothpick. Cool for 10 minutes before removing from pan. When completely cooled, frost with cream cheese frosting.

Nutrition Facts : Calories 457.4 calories, Carbohydrate 66.3 g, Cholesterol 46.5 mg, Fat 20.2 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 2.7 g, Sodium 315.2 mg, Sugar 42.8 g

CARROT RAISIN CAKE



Carrot Raisin Cake image

Make and share this Carrot Raisin Cake recipe from Food.com.

Provided by _Pixie_

Categories     Dessert

Yield 1 cake

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1 3/4 cups white sugar
1 cup vegetable oil
3 eggs
1 teaspoon vanilla extract
3 cups ground or grated carrots (I put them in the food processor)
1 1/2 cups flaked coconut
1 cup flaked hazelnuts
1 cup golden raisin
1 (8 ounce) can crushed pineapple, drained
1 (8 ounce) package cream cheese
1/4 cup butter, softened
2 cups confectioners' sugar
1/2 cup flaked hazelnuts

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9" x 13" inch pan.
  • Mix flour, sugar, baking powder, salt and cinnamon.
  • Beat oil, eggs and vanilla until smooth.
  • Add the egg mixture to the flour and mix with wooden spoon until smooth.
  • Stir in carrots, coconut, 1 cup hazelnuts, raisins and pineapple.
  • Pour into pan and bake at 350F for about 45 minutes.
  • Sides should pull away from pan.
  • Don't worry if the center sinks a bit, it's OK.
  • Cool completely on a rack.
  • Using an electric mixer combine the butter and cream cheese until smooth and well mixed.
  • Add the confectioners sugar and 1/2 cup hazelnuts and beat until well mixed.
  • Spread icing over cooled cake.

CARROT RAISIN CAKE



Carrot Raisin Cake image

A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 16

1 cup raisins
2 cups all-purpose flour, divided
2 cups packed brown sugar
3/4 cup canola oil
4 large eggs, room temperature
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
3 cups grated carrots
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
1 teaspoon orange juice
1 teaspoon vanilla extract
3-3/4 cups confectioners' sugar

Steps:

  • Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.

Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.

EASY CARROT CAKE CUPCAKES



Easy Carrot Cake Cupcakes image

These carrot cake cupcakes are made extra easy thanks to a box of Betty's cake mix! With just 10 minutes of prep, 24 servings of everyone's favorite springtime treat could baking away in your oven. And their easy assembly doesn't bar you from customizing these sweet treats. Go ahead and choose your own adventure by mixing in chopped nuts, like pecans or walnuts, for a bit of crunch; stirring in shredded coconut for more texture; adding in raisins, dried fruits or even chocolate chips for a little added sweetness. Add what appeals to you and the end results will be delicious!

Provided by Arlene Cummings

Categories     Dessert

Time 50m

Yield 24

Number Of Ingredients 11

1 box Betty Crocker™ Super Moist™ Carrot Cake Mix
1/2 cup vegetable oil
1 cup of water
3 eggs
1/2 cup chopped nuts (pecans or walnuts work well)
1/2 cup sweetened shredded coconut
1/2 cup raisins
1/2 cup dark chocolate chips
1/2 cup white chocolate chips
1 can (8 oz) crushed pineapple in juice, undrained
1 container (1 lb) Betty Crocker™ Rich & Creamy Cream Cheese Frosting

Steps:

  • Heat oven to 350°F.
  • In large bowl, beat cake mix, oil, water and eggs on low speed 30 seconds. Beat on medium speed 2 minutes.
  • Stir in up to three of the added ingredients and mix gently. Pour into baking cups in cupcake pan, filling each about 2/3 full.
  • Bake 17-22 minutes. Cool completely. Pipe or spread frosting over cupcakes. Decorate as desired.

Nutrition Facts : Calories 230, Carbohydrate 31 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 13 g, TransFat 0 g

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