This moist carrot cake with walnuts and raisins is pure cozy baking: a tender, spice-kissed crumb studded with crunchy walnuts and sweet raisins in every bite. It mixes together in one bowl and bakes up golden in 40 minutes — no frosting needed. If you love simple loaf cakes, you will also adore our lemon drizzle loaf cake with glaze.
Ingredients
- 30 g (1/4 cup) walnuts
- 30 g (2 tbsp) raisins
- 100 g (1/2 cup) sugar
- 120 g (1 1/2 cups) carrots, finely grated
- 150 g (1 1/4 cups) all-purpose flour
- 1/2 tsp cinnamon
- 5 g (1 tsp) baking powder
- 50 g (1/4 cup) brown sugar
- 110 g (1/2 cup) vegetable oil
- 2 eggs
Instructions
- Blitz the brown sugar with the raisins in a blender (not too fine).
- Combine everything in a bowl and mix well.
- Pour into a lined loaf pan and bake at 170C (340F) for 40 minutes until a skewer comes out clean.
Tips
Don’t overmix the batter — stir just until the flour disappears for the most tender crumb. For another one-bowl wonder, try our autumn apple-carrot cocoa cake.
Toast the walnuts lightly before chopping to deepen their flavor — Allrecipes has handy tips on toasting nuts evenly without burning.
This cake keeps beautifully for 2–3 days in an airtight container; the flavors meld and it gets even moister. The USDA advises refrigerating egg-containing baked goods within two hours, so wrap and chill any leftovers. Craving more chocolate? Our chocolate berry cake with cream cheese frosting is a showstopper.
Nutrition per 100 g: 128 kcal, 4.9 g protein, 3.4 g fat, 20.8 g carbs.
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