Despite its ease of preparation, this carrot cake with golden raisins dish is quite tasty. Up until recently, we had no idea how much we like carrot cake. As kids, neither one of us had any experience with it. We are in love with this straightforward cuisine. To make this cake, you don't need a ton of pricey equipment. This carrot cake is not just our favorite so far, but it's also simple to make. This cake just requires a few simple ingredients, most of which I'm sure you already have in your cupboard. Click here to view the entire recipe if you're interested. Although I use all-purpose flour, you may substitute whole wheat or white whole wheat flour for some of the all-purpose flour. Replace the flour in the recipe with your chosen gluten-free flour blend to produce a gluten-free carrot cake. Baking soda assists with the cake's rising. The cake doesn't need baking powder, thus none is used. This cake is wonderfully enhanced by the flavors of salt, cinnamon, and vanilla extract. Any flavorless oil, as long as it has a neutral flavor, can be used to moisten the cake. (You may also use melted coconut oil; the cake will still have a slight coconut flavor, though.) The cake becomes moist, light, and tasty when sugar is added. You can use simple white sugar, but white sugar and brown sugar mix great together. Since the recipe was published, several of our readers have asked if the amount of sugar may be decreased. Although you can add more, the amount we advise will yield the moistest cake imaginable. 
Eggs provide cake its structural integrity. Given that there are many carrots in it, this is the best carrot cake. Although I prefer to grate my carrots by hand, if you want a more consistent texture, you may use a food processor or purchase pre-grated carrots from the store. We initially used only two cups of carrots since three cups felt like a lot. We were a little disappointed once it had baked and cooled. If you're making the cake, don't question how many carrots we've specified in our recipe below. For the task to be completed successfully, all three cups are required. After all, it is a carrot cake. You are free to include raisins and pecans. Some people love to top their carrot cake with almonds and raisins, while others say it's not a good idea. You get to make the decision, so choose what you want. There is no easier way to make carrot cake than this! All you need to make this cake is a few dishes and the skill to stir things together. All you need to do is combine the ingredients, as shown in our recipe video. I like to go about it this way: Before combining the two, I like to combine the dry ingredients in one dish and the liquid ingredients in another. Then I combine and stir the wet ingredients in a separate bowl. Combine the dry and wet ingredients with your hands. I next mix the wet and dry ingredients using a large spoon or rubber spatula until there are no significant flour streaks left. The same method is used to make both this wonderful blueberry cake and our speedy pineapple upside-down cake.) These two recipes are both excellent! You can combine raisins, nuts, and carrots. I add the carrots, almonds, and raisins if used after the batter is complete. 
carrot cake with golden raisins
Divide the ingredients with golden raisins equally between two cake pans that have been oiled and sprinkled with flour, then bake until done. The cake layers should bake in the oven for 35 to 40 minutes (they smell fantastic). Before covering the layers with your favorite frosting, let the layers cool fully. The whole family loves our extra creamy cream cheese icing. Like other cake frostings, it doesn't harden and is soft and creamy. (If you're looking for a basic cream cheese frosting recipe, check out the recipe notes.) We used the same frosting that we used on our Guinness Chocolate Cake. It may be made with just three substances: sugar, salt, and water. second-soft cheese sugar that has been ground into a powder . A significant amount of whipped cream. If you don't like frosting or don't have the ingredients on hand, you may just eat the cake plain and enjoy it. If desired, sprinkling confectioners' sugar on top will do. Adam and I initially tasted this cake without the frosting and were immediately smitten with its deliciousness. A bundt cake should fit in a Bundt pan with a 10 or 12-cup capacity. The baking time will need to be increased by around 30% when using a 10-cup pan as opposed to just about 10% when using a 12-cup pan. You may also use a 9 by 13-inch pan, but you might need to leave out part of the batter to keep it from overflowing. I'd also bake the cake in a sheet pan in case any batter overflows the sides. A frosted cake can be left out on the counter for up to a day or two without suffering any damage as long as your kitchen's temperature isn't too high. If stored in a way, the cake will last for 5 to 6 days in the refrigerator. 
You'll need to conduct your research because we haven't done this ourselves. However, it shouldn't be too difficult to use applesauce in place of some of the oil. Alternative to Traditional Cream Cheese Frosting: 16 ounces of cream cheese and half a cup of melted butter are blended for about a minute in a large bowl. The 4 1/2 cups of powdered sugar are combined with a pinch of salt and 1 1/4 teaspoons of vanilla extract. Add an extra 2 to 3 minutes of beating time for extra creamy results. If it's too thick, you may add a teaspoon of cream or milk to thin it up. Depending on size, cupcakes should bake for 14 to 18 minutes (or until a tester inserted into the center of one comes out clean). Remove them from the cupcake pan after a few minutes so they may continue cooling on a cooling rack. Depending on the size of your pan, there should be enough batter to make 22 to 24 cupcakes. A 10- or 12-cup Bundt pan ought to work fantastically in this recipe, even though we haven't tried it. The baking time will need to be increased by around 30% when using a 10-cup pan as opposed to just about 10% when using a 12-cup pan. A rectangle pan that is 9 inches by 13 inches can be used to bake the batter. It can take a bit longer to bake the food.