Carrot Cake with Walnuts, Raisins and Cinnamon

Name: Carrot Cake with Walnuts, Raisins and Cinnamon
Prep time: 20 min
Cook time: 45 min
Total time: 80 min
Yield: 10 slices
Cuisine: American-inspired
Ingredients: 250 g finely grated carrots; 3 whole large eggs; 250 g granulated sugar; 200 ml neutral oil; 1 tsp vanilla extract; 250 g all-purpose flour; 2 tsp baking powder; 1/2 tsp ground cinnamon; 1/2 tsp fine salt; 60 g chopped walnuts; 60 g raisins or chopped dried fruit

A tender carrot cake with grated carrots, walnuts and dried fruit.

By Hez ArslanUpdated October 2, 2026

Total 1 hr 20 minMakes 10 slices

Jump to Recipe

This moist carrot cake combines freshly grated carrots, walnuts and dried fruit in a lightly spiced batter. The source lists no leavening proportion beyond baking powder, so this version uses measured flour, oil and baking powder for a dependable single-layer cake. Grate the carrots finely and fold them in gently. Cool completely before adding cream cheese frosting or a dusting of icing sugar. Heat oven to 180°C (350°F). Grease and line a 23-cm round cake tin. Whisk eggs and sugar until combined. Whisk in oil and vanilla. Whisk flour, baking powder, cinnamon and salt in another bowl. Fold dry ingredients into wet mixture just until combined. Fold in grated carrots, walnuts and dried fruit. Pour into tin and bake 40 to 45 minutes until a skewer inserted in the centre comes out clean.

Carrot Cake with Walnuts, Raisins and Cinnamon

How to tell when it is ready

Cool in tin 15 minutes, then turn onto a rack. Cool completely before frosting or dusting with icing sugar.

Tips

Heat oven to 180°C (350°F).
Whisk eggs and sugar until combined.
Whisk flour, baking powder, cinnamon and salt in another bowl.
Fold dry ingredients into wet mixture just until combined.

Troubleshooting

If the centre is underbaked, return the cake to the oven in 5-minute intervals.
If batter seems very thick, fold in a tablespoon of milk.

Substitutions

Omit nuts for a nut-free version.
Use a gluten-free flour blend formulated for cakes.

Variations

Add crushed pineapple, reducing other liquid slightly.
Use pecans instead of walnuts.

Serving suggestions

Top with cream cheese frosting.
Dust with icing sugar.
Serve with tea or coffee.
Add orange zest to the frosting.

Make ahead

Prepare components ahead and store safely. Store unfrosted covered at room temperature for 2 days. Refrigerate cake with cream cheese frosting for up to 4 days.

Storage

Store unfrosted covered at room temperature for 2 days. Refrigerate cake with cream cheese frosting for up to 4 days.

Food safety

Refrigerate cream cheese frosting and return frosted cake to the refrigerator within 2 hours.

Frequently asked questions

Can I make carrot cake ahead?

Bake the cake a day ahead and store covered. Frost after it has cooled completely.

How should I store carrot cake?

Store unfrosted covered at room temperature for 2 days. Refrigerate cake with cream cheese frosting for up to 4 days.

Top with cream cheese frosting. Store unfrosted covered at room temperature for 2 days. Refrigerate cake with cream cheese frosting for up to 4 days.

About the author

Hez Arslan

Hez Arslan owns feastdelights.com and also writes practical recipes for everyday home cooking, from familiar Ukrainian dishes to meals inspired by kitchens around the world. His clear, step-by-step guidance helps home cooks approach each recipe with confidence.

Carrot Cake with Walnuts, Raisins and Cinnamon