Razzle Dazzle Carrot Cake

Razzle Dazzle Carrot Cake

Moist, rich and so delicious, everyone’s favorite carrot cake takes on a new tropical flair with macadamia nuts, pineapple, golden raisins and crystallized ginger.  Look for crystallized ginger in the produce or spice section of your supermarket. 


  • 4 large eggs
  • 2 cups granulated sugar
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 tablespoon ground cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2-1/2 cups finely grated carrots
  • 1-1/2 cups Sun-Maid Natural Raisins
  • 1 cup chopped walnuts, optional
  • Cream Cheese Frosting:

  • 8 ounces cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 to 3 teaspoons milk
  • Directions:

    oven to 350° F.  Coat 10-inch tube pan or 12-cup fluted tube pan with nonstick cooking spray.
    COMBINE eggs, sugar, oil and vanilla in large mixing bowl.
    BEAT with electric mixer until light and fluffy.  
    COMBINE flour, cinnamon, baking soda and salt in separate bowl.  Gradually add to oil mixture; mix well.  Stir in carrots, raisins and walnuts.  Pour batter into greased pan.  
    BAKE for 1 hour or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan and cool on wire rack.  
    COMBINE all frosting ingredients; blend until smooth.
    FROST top of cake.


    Tropical Carrot Cake: Reduce oil to 3/4 cup and reduce cinnamon to 1 teaspoon.  Use golden raisins, if desired.  Add one 8-ounce can crushed pineapple, drained; 1 cup sweetened, shredded coconut; 1/2 cup finely chopped crystallized ginger or 1-1/2 teaspoons dry ginger; substitute 3/4 cup chopped macadamia nuts for walnuts.  For glaze, increase milk to 2 to 3 tablespoons and blend with frosting ingredients.  Drizzle over cake.  Garnish with toasted coconut and chopped crystallized ginger, if desired.

    Makes 12 servings.