web stats

Rustic Carrot & Raisin Harvest Cake

Photo of author
Written By Hayyat

Lorem ipsum dolor sit amet consectetur pulvinar ligula augue quis venenatis. 

This Rustic Carrot & Raisin Harvest Cake is a hearty, moist, and flavorful cake that embodies the essence of fall with the sweetness of carrots, the richness of raisins, and the warmth of aromatic spices. Perfect for a cozy dessert or an afternoon tea, this cake brings together simple ingredients to create a comforting treat that everyone will love. The best part? It’s easy to make and doesn’t require fancy frosting, making it a true rustic delight.


Ingredients:

For the Cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger (optional, for extra warmth)
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 1 cup vegetable oil (or melted coconut oil)
  • 1 teaspoon vanilla extract
  • 2 cups grated carrots (about 3 medium-sized carrots)
  • 1 cup raisins (golden or regular)
  • 1/2 cup chopped walnuts or pecans (optional, for crunch)
  • 1/4 cup shredded coconut (optional, for added texture)

For the Cream Cheese Glaze (Optional):

  • 4 oz cream cheese (softened)
  • 2 tablespoons unsalted butter (softened)
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1-2 tablespoons milk (to reach desired consistency)

Instructions:

1. Preheat the Oven and Prepare the Pan:

  1. Preheat the oven: Preheat your oven to 350°F (175°C).
  2. Prepare the baking pan: Grease and flour a 9-inch round cake pan or a 9×9-inch square pan. You can also line the bottom with parchment paper for easy removal.

2. Mix the Dry Ingredients:

  1. Combine the dry ingredients: In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, ginger (if using), and salt. Set aside.

3. Prepare the Wet Ingredients:

  1. Beat the eggs: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until the mixture is smooth and slightly lightened in color.
  2. Add the oil and vanilla: Stir in the vegetable oil and vanilla extract until well combined.

4. Combine the Wet and Dry Ingredients:

  1. Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this could result in a denser texture.
  2. Add the grated carrots: Stir in the grated carrots, ensuring they are evenly distributed throughout the batter.
  3. Add the raisins and nuts: Gently fold in the raisins, nuts, and shredded coconut (if using). The batter will be thick and slightly chunky, which is perfectly fine.

5. Bake the Cake:

  1. Pour the batter into the pan: Pour the batter into your prepared cake pan, smoothing the top with a spatula.
  2. Bake: Place the pan in the preheated oven and bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean or with just a few crumbs attached.
  3. Cool: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, remove it from the pan and let it cool completely on a wire rack.

6. Prepare the Cream Cheese Glaze (Optional):

  1. Make the glaze: While the cake is cooling, make the glaze by beating the softened cream cheese and butter together until smooth. Add the powdered sugar, vanilla extract, and a pinch of salt. If the glaze is too thick, add 1-2 tablespoons of milk, a little at a time, until you reach your desired consistency. The glaze should be pourable but thick enough to coat the cake.

7. Glaze the Cake (Optional):

  1. Drizzle the glaze: Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to flow down the sides.
  2. Serve: Slice the cake into squares or wedges and serve. If you prefer, you can enjoy the cake without the glaze for a more rustic presentation.

Tips & Notes:

  • Carrot prep: Be sure to grate the carrots finely to ensure they cook evenly in the cake and blend well with the other ingredients.
  • Flavor variations: If you prefer, you can add other mix-ins such as chopped apples, cranberries, or even a handful of chopped dark chocolate for a decadent twist.
  • Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you’ve used the cream cheese glaze, it’s best to refrigerate the cake to preserve the glaze.
  • Freezing: This cake freezes well! If you want to freeze it, wrap the cooled cake tightly in plastic wrap and aluminum foil. Thaw at room temperature before serving.

Why You’ll Love This Rustic Carrot & Raisin Harvest Cake:

  • Moist and flavorful: The combination of carrots, raisins, and spices creates a moist cake with a lovely depth of flavor, while the optional cream cheese glaze adds a creamy sweetness that balances the spiciness of the cake.
  • Hearty and satisfying: This cake is perfect for fall or any time of the year when you’re craving something cozy and comforting. It’s filling and full of nutritious ingredients like carrots and raisins.
  • Simple and rustic: This cake has a wonderfully rustic charm, with no need for complicated frosting or decorations. It’s perfect for casual get-togethers, or as a simple dessert to enjoy at home.
  • Versatile: You can make this cake with or without the glaze, and it’s easy to customize with your favorite mix-ins, making it a recipe that you can tweak to suit your taste.

This Rustic Carrot & Raisin Harvest Cake is the epitome of comfort food. With its tender crumb, natural sweetness, and delightful texture, it’s sure to become a family favorite and a perfect addition to your fall baking repertoire. Enjoy it with a cup of tea or coffee, or serve it as a delicious treat after dinner!

Leave a Comment

x