24 Karrot Cake Recipe

Name: 24 Karrot Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup raisins; ⅓ cup orange juice; 1 cup whole wheat pastry flour; 1 cup white flour; 2 teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; ½ teaspoon nutmeg; ½ teaspoon clove; 2 tablespoons canola oil; 1 cup maple syrup, plus; 2 tablespoons maple syrup; ½ cup soymilk or ½ cup rice milk; 2 teaspoons apple cider vinegar; ½ teaspoon vanilla extract; ½ teaspoon orange extract; 2 cups carrots, peeled & grated

Servings: persons

½ cup raisins
⅓ cup orange juice
1 cup whole wheat pastry flour
1 cup white flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
½ teaspoon salt
½ teaspoon nutmeg
½ teaspoon clove
2 tablespoons canola oil
1 cup maple syrup, plus
2 tablespoons maple syrup
½ cup soymilk or ½ cup rice milk
2 teaspoons apple cider vinegar
½ teaspoon vanilla extract
½ teaspoon orange extract
2 cups carrots, peeled & grated

1
Preheat oven to 350F and prepare two 8-inch round cake pans or line cup cake tins with paper liner.
2
If using cake pans, line the bottoms with parchment paper and grease and flour the sides (or use a baking spray).
3
For cupcakes, a quick shot of pan spray inside the liners will help avoid sticking.
4
Soak the raisins in the orange juice for about 10 minutes.
5
Drain the raisins and reserve the orange juice.
6
If you are in a hurry, you can put them in the microwave for 3 minutes or so to encourage rehydration.
7
Sift the dry ingredients in a bowl and set aside.
8
In another larger mixing bowl measure out the oil, maple syrup, soymilk, vinegar, vanilla and orange extracts, plus the orange juice from soaking the raisins.
9
Pour dry ingredients into wet and whisk until blended.
10
Fold in the carrots and raisins.
11
Pour into cake or cupcake tins and bake for 30-35 minutes (cakes) or 20 minutes (cupcakes).
12
Cool for 10 minutes and remove from tins.

610

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ½ cup raisins, ⅓ cup orange juice, 1 cup whole wheat pastry flour, 1 cup white flour, and more.

Yes, 24 Karrot Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

24 Karrot Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions