Carrot Cake With Dates or Raisins

Carrot cake
Joana Sonnhoff/Getty Images
Prep: 20 mins
Cook: 55 mins
Total: 75 mins
Servings: 8 servings
Yield: 1 cake
Nutrition Facts (per serving)
896 Calories
51g Fat
103g Carbs
11g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 896
% Daily Value*
Total Fat 51g 65%
Saturated Fat 5g 25%
Cholesterol 93mg 31%
Sodium 663mg 29%
Total Carbohydrate 103g 38%
Dietary Fiber 5g 17%
Total Sugars 61g
Protein 11g
Vitamin C 2mg 8%
Calcium 128mg 10%
Iron 3mg 19%
Potassium 352mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This carrot cake, baked in a tube cake pan, can be made with either raisins or dates. It is also made with cinnamon, nuts, and freshly grated carrot, though the nuts can be omitted for those with nut allergies. Frost the cake with cream cheese frosting or glaze as desired. 


  • 4 large eggs

  • 2 cups sugar

  • 1 1/2 cups vegetable oil

  • 2 cups grated carrots

  • 2 teaspoons pure vanilla extract

  • 3 cups all-purpose flour

  • 2 teaspoons baking powder

  • 2 teaspoons baking soda

  • 2 teaspoons cinnamon

  • 1/4 teaspoon nutmeg

  • 1/8 teaspoon cloves

  • 1/2 teaspoon salt

  • 3/4 cup chopped nuts

  • 3/4 cup chopped dates, or raisins

Steps to Make It

  1. Beat together eggs, sugar, oil, grated carrots, and vanilla.

  2. Sift together the flour, baking soda, baking powder, salt, and spices; gradually add to carrot mixture and beat to blend well. Fold in chopped nuts and dates or raisins.

  3. Bake in a greased 10-inch tube pan at 375 F for about 55 to 65 minutes. A wooden pick inserted in the center should come out clean.

  4. Frost with cream cheese frosting or glaze as desired.