New This Month

Carrot Cake


A perfect way to herald the coming of spring or celebrate meaningful moments, this carrot cake is moist and full of crunchy nuts, sweet carrots, and chewy golden raisins.

  • Yield: Makes 2 eight-inch layers

Source: Martha Stewart Baby


  • Butter, for pans
  • 4 medium carrots
  • 1 cup golden raisins
  • 1 cup walnut pieces
  • 1/2 cup unsweetened applesauce
  • Juice and zest of 1 lemon
  • 1 1/2 cups all-purpose flour
  • 1 1/4 cups sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground allspice
  • 3/4 cup vegetable oil
  • 4 large eggs


  1. Heat oven to 350 degrees. Butter 2 eight-by-two-inch round cake pans. Line bottoms with parchment; butter, and dust with flour. Grate carrots in food processor; measure 2 cups, and transfer to medium bowl. Add raisins, walnuts, applesauce, and lemon juice and zest to carrots.

  2. Wipe food processor bowl; fit with blade. Add flour, sugar, baking powder, baking soda, salt, cinnamon, and allspice; pulse to mix. With motor running, pour in oil and eggs; process until smooth, scraping sides. Add carrot mixture; pulse. Pour into pans; bake about 40 minutes, until tester inserted in middle comes out clean.

  3. Cool in pans on rack for 20 minutes. Remove; cool completely, right side up.

Cook's Notes

If you like, grate carrots on a box grater, and mix cake with a mixer instead of in a food processor.

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