Get ready to transform your ordinary baking routine into a magical culinary experience with this mouthwatering Carrot Raisin Coffee Cake! Imagine a perfectly moist, warmly spiced cake that combines the natural sweetness of carrots and raisins into a delightful treat that will have your family and friends begging for seconds. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver a show-stopping dessert that's both comforting and incredibly delicious.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup grated carrots
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round or square baking pan with butter or cooking spray, ensuring complete coverage.
- In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition and scraping down the sides of the bowl to ensure even incorporation.
- Gently fold the grated carrots and raisins into the wet mixture using a spatula, distributing them evenly throughout the batter.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, which can result in a tough cake.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely.
- Optional: Dust with powdered sugar or top with a cream cheese frosting before serving.
Tips
- Room Temperature Matters: Ensure your butter and eggs are at room temperature for smoother mixing and better texture.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and light.
- Raisin Tip: Toss raisins in a little flour before adding to the batter to prevent them from sinking to the bottom of the cake.
- Check for Doneness: Use the toothpick test - it should come out with just a few moist crumbs, not completely wet.
- Cooling is Crucial: Allow the cake to cool in the pan for 10-15 minutes before transferring to a wire rack to prevent breaking.
- Storage Hack: This cake stays moist for 3-4 days when stored in an airtight container at room temperature.
- Frosting Option: For extra indulgence, try a cream cheese frosting or a light dusting of powdered sugar before serving.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 48g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 65mg
