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Carrot Raisin Nut Loaf Cakes recipe

A moist and wholesome carrot, raisin andnut cake made with whole wheat and wheat germ.

Recipe: Carrot Raisin NutLoaf Cakes

1 cup grated carrots
1 cup seedless raisins
3/4 cup honey2 tablespoons butter
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups water
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/2 cup wheat germ
1/2 cup chopped walnuts

  • Cook carrots, raisins, honey, butter andspices in the 1 1/2 cups water for 10 minutes, then allow tocool.
  • Preheat oven to 300°F (150°C).Grease and flour two small loaf pans; set aside.
  • Mix together the flour, baking soda, wheatgerm, and walnuts and combine with other ingredients.
  • Pour into prepared loaf pans. Bake for45 minutes or until cake tests done.

    Makes 12 servings.

    Recipe provided courtesy of the NationalHoney Board.

    Carrot and Raisin Loaf

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  • Comments

    1 Comment


    This is my favorite recipe for carrot cake because it turns out ridiculously moist, soft, tender, and is full of cinnamon-and-spice-and-everything-nice, including an abundance of carrots and sweet, juicy raisins. Hi Averie, can the buttermilk be replaced with milk?

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