Description
A moist and flavorful carrot raisin cake topped with a warm ginger molasses sauce, perfect for any occasion.
Ingredients
- Grated Carrots: 1 ½ cups (180g)
- Raisins: 1 cup (150g)
- Light Brown Sugar: 1 cup (200g) packed
- Vegetable Oil: ¾ cup (180ml)
- Eggs: 3 large
- Vanilla Extract: 1 tsp
- All-Purpose Flour: 2 cups (240g)
- Baking Powder: 1 tsp
- Baking Soda: 1 tsp
- Ground Cinnamon: 1 tsp
- Ground Ginger: ½ tsp
- Ground Nutmeg: ¼ tsp
- Salt: ¼ tsp
Instructions
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch (23cm) round cake pan and line the bottom with parchment paper.
- Sift together the dry ingredients in a bowl.
- In a large bowl, whisk together the wet ingredients.
- Gradually fold the dry mixture into the wet ingredients, then stir in the grated carrots and raisins.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 40–45 minutes, checking for doneness with a toothpick.
- While the cake is baking, prepare the ginger molasses sauce in a saucepan over medium heat.
- Once the cake is baked, let it cool for 10 minutes, then remove it from the pan and drizzle with the sauce before serving.
Notes
- Overmixing the batter can make the cake dense.
- Use room temperature ingredients for better mixing.
- Always line the cake pan with parchment paper to prevent sticking.
- Check for doneness with a toothpick.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: carrot cake, raisin cake, ginger molasses sauce, dessert, baking