Carrot Raisin Walnut Cake
Prep Time1 hour hr 30 minutes mins
Cook Time1 hour hr 15 minutes mins
Total Time2 hours hrs 45 minutes mins
Course: Dessert
Cuisine: American
Keyword: bundt cake, bundt cake recipes, carrot cake recipes, farm to table desserts, winter dessert recipes
Servings: 10
Calories: 545kcal
Preheat oven to 325F. Great a 10-inch Bundt pan well. Use a peeler to cut 8 long, thin strips from one of the carrots. Line the Bundt pan with the strips and trim them if necessary. Set aside pan.
Shred 1½ cups of carrots and set aside. Place the raisins in a small bowl and pour the boiling water over them. Set aside to allow the raisins to plump.
Combine the flour, walnuts, baking soda, cinnamon and salt in a large bowl and set aside. Add the eggs, sugar and oil to a mixer fitted with the paddle attachment and mix on low speed until blended. Add the pineapple, shredded carrots and vanilla. Mix until incorporated. Scrape bowl. Add the dry ingredients and the drained raisins. Mix for 1 minutes on low speed. Scrape bowl.
Use a large ice cream scoop to transfer the batter to the prepared pan. Bake for 1 hour 15 minutes or until an inserted toothpick comes out clean. Cool completely before inverting onto serving platter.
Calories: 545kcal | Carbohydrates: 91g | Protein: 10g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 603mg | Potassium: 346mg | Fiber: 4g | Sugar: 42g | Vitamin A: 130IU | Vitamin C: 9.3mg | Calcium: 53mg | Iron: 3.3mg