Carrot Cake with Dates or Raisins

Carrot cake with cream cheese frosting
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  • 75 mins
  • Prep: 20 mins,
  • Cook: 55 mins
  • Yield: 1 cake (8 servings)
Ratings (4)

This carrot cake, baked in a tube can, 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. 

What You'll Need

  • 4 eggs
  • 2 cups sugar
  • 1 1/2 cups vegetable oil
  • 2 cups carrots (grated)
  • 2 teaspoons vanilla
  • 3 cups 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 nuts (chopped)
  • 3/4 cup dates (or raisins, chopped)

How 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 center should come out clean.
  4. Frost with cream cheese frosting or glaze as desired.

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    Nutritional Guidelines (per serving)
    Calories 791
    Total Fat 53 g
    Saturated Fat 5 g
    Unsaturated Fat 36 g
    Cholesterol 104 mg
    Sodium 679 mg
    Carbohydrates 78 g
    Dietary Fiber 4 g
    Protein 8 g
    (The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)