Cinnamon Raisin Carrot Cake Recipe

A sweet and tasty recipe for cinnamon raisin carrot cake. Served topped with a cream cheese frosting.


1 1/2 cup self-raising flour
2 teaspoon ground cinnamon
3/4 cup, packed brown sugar
1/2 cup milk
1/4 cup vegetable oil
2 eggs
2 large carrots, peeled, finely shredded
1 Tablespoons confectioners sugar
1/4 teaspoon ground cinnamon
1 cup walnuts, chopped
1 cup raisins
1 cup cream cheese, at room temperature
1/4 cup butter, at room temperature
1/2 teaspoon vanilla extract
1 cup confectioners sugar


Preheat oven to 350 degrees F. Grease and flour a 8 inch round cake pan.

Sift the flours and cinnamon into a medium bowl. Stir in sugar. Whisk the milk, oil and eggs together in a bowl. Add to flour mixture and mix until well combined and smooth.

Stir carrots, raisins and chopped nuts into mixture until just combined.

Pour into prepared pan and bake for 45 minutes or until a tester inserted in centre comes out clean.

Set aside for 5 minutes and then turn onto a wire rack to cool.

To make the Icing, in a medium bowl beat cream cheese with butter until smooth. Beat in vanilla and confectioners sugar until smooth. Spread over top of cooled cake to serve.