Cinnamon Raisin Carrot Cake

Name: Cinnamon Raisin Carrot Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 15
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoon baking soda; 473 milliliters shredded carrots; 4 eggs; 473 milliliters all-purpose flour; 237 milliliters golden raisins; 3 teaspoons ground cinnamon, or to taste; 1 teaspoons salt; 473 milliliters granular sucralose sweetener (such as Splenda®); 237 milliliters vegetable oil; 237 milliliters chopped raw walnuts

Cinnamon Raisin Carrot Cake is a dairy free and vegetarian recipe with 15 servings. One portion of this dish contains about 5g of protein, 8g of fat, and a total of 268 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. It is perfect for Easter. A mixture of walnuts, salt, carrots, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes roughly 1 hour.

Instructions

Preheat oven to 375 degrees F (190 degrees C).

Equipment you will use

Oven

Beat sucralose sweetener and eggs in a large bowl with an electric mixer until creamy; add oil and continue beating until well mixed. Beat flour, raisins, walnuts, and salt into egg mixture until thick. Beat in carrots. The batter will be thick. Stir in baking powder and baking soda into batter until evenly mixed.

Ingredients you will need

Baking Soda