Casual Carrot Cake

If you love carrot cake you will love this cake, which is something of a variation on a traditional cake. This one is a little darker, a little heavier than most carrot cakes, with a little more spice and zip. Make it on a rainy Sunday afternoon, and have a slice with a cup of coffee. It’s the best!



Casual Carrot Cake

1 c milk
2 eggs
6 T butter, melted
1 c dark brown sugar
1 1/2 c flour
2 t baking powder
1 t baking soda
1/2 t salt
2 t cinnamon
1 t nutmeg
1/2 t ginger
1 1/2 c grated raw carrot
1 c coarsely chopped walnuts
1 c golden raisins

  1. Preheat the oven to 350 degrees. Grease and flour a 9×9” cake pan.
  2. In a large bowl, beat the milk, eggs, butter, and sugar until well combined.
  3. Add the flour, baking powder, baking soda, salt, and spices, and beat just until blended. Do not beat too long, only enough to mix thoroughly.
  4. Using a wooden spoon, stir in the carrots, walnuts, and raisins, and spread evenly in the prepared pan.
  5. Bake for 45 – 50 minutes, or until skewer inserted in the center of the cake comes out clean.
  6. Let cool completely before frosting.



Cream Cheese Frosting

8 oz cream cheese
4 T butter
1 T vanilla
4 c powdered sugar

  1. Combine all ingredients in a large mixing bowl and mix thoroughly, beginning very slowly and increasing speed as the sugar is incorporated into the cheese and butter. Add milk 1 T at a time if the frosting is too thick, until the desired consistency is achieved.

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