Carrot cake with raisins and cinnamon
8 servings
60 minutes
Carrot cake with raisins and cinnamon is a cozy and aromatic treat perfect for a heartfelt tea time. Its roots trace back to European cuisine, where baking with vegetables and spices became particularly popular. The sweetness of brown sugar and vanilla extract harmonizes with the softness of grated carrots, while raisins add a delicate fruity note. Cinnamon brings warmth and richness to the flavor, making each slice of cake truly comforting. This dessert pairs wonderfully with a cup of fragrant tea or coffee, and its moist texture keeps it fresh for several days. Carrot cake is an excellent choice for festive tables as well as a great way to add a bit of sweetness to an ordinary day.
1
Sift the flour and baking powder, add cinnamon and salt, and mix.
- Wheat flour: 230 g
- Baking powder (raising agent): 10 g
- Ground cinnamon: 1 teaspoon
- Salt: pinch
2
In a separate bowl, mix eggs, sugar, butter, and vanilla extract.
- Chicken egg: 4 pieces
- Brown sugar: 300 g
- Vegetable oil: 200 ml
- Vanilla extract: 1 teaspoon
3
Combine the dry and wet mixtures and mix them until homogeneous.
- Wheat flour: 230 g
- Baking powder (raising agent): 10 g
- Ground cinnamon: 1 teaspoon
- Salt: pinch
- Chicken egg: 4 pieces
- Brown sugar: 300 g
- Vegetable oil: 200 ml
- Vanilla extract: 1 teaspoon
4
Grate the carrot on a coarse grater.
- Carrot: 300 g
5
Add carrot and raisins to the dough and mix again.
- Carrot: 300 g
- Raisins: 80 g
6
Pour the batter into a parchment-lined loaf pan and place it in an oven preheated to 180 degrees for 35-45 minutes.
