Servings: 16 squares
Calories: 310kcal
Ingredients
- Raisin & Baking Soda Mixture Secret Moisture Step
- 1 cup 150 g golden raisins (or regular raisins)
- 1½ cups 360 ml water
- 1 tsp baking soda
- Wet Ingredients
- ½ cup 115 g unsalted butter, softened
- 1 cup 200 g granulated sugar
- ¼ cup 60 ml vegetable oil (or neutral oil)
- 2 large eggs room temperature
- 1½ tsp vanilla extract
- Dry Ingredients
- 2 cups 250 g all‑purpose flour, spooned and leveled
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- ½ tsp kosher salt
- Fresh Carrots
- 1½ –2 cups 150–200 g fresh carrots, freshly grated (about 3–4 medium carrots)
- Crumb Topping
- ¾ cup 85 g chopped pecans (or walnuts; omit for nut‑free)
- ½ cup 100 g dark brown sugar, packed
- ½ cup 85 g semi‑sweet chocolate chips (or white chocolate / butterscotch chips)
Instructions
- Boil the Raisins (Moisture Secret)
- In a small saucepan, combine raisins and water; bring to a gentle boil over medium heat.
- Stir in baking soda (it will foam — this is normal).
- Remove from heat; let cool to lukewarm. Do not drain — you will use the liquid too.
- Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and lightly flour a 9×13‑inch (23×33 cm) baking pan.
- Cream Butter and Sugar
- In a large bowl, beat softened butter and granulated sugar together until light and fluffy, about 2–3 minutes.
- Add vegetable oil and mix until combined.
- Add Wet Ingredients
- Add eggs one at a time, mixing well after each.
- Stir in vanilla extract.
- Fold in the raisin mixture (raisins + liquid) until combined.
- Add Dry Ingredients
- Stir in flour, cinnamon, cloves, and salt until just combined — do not overmix.
- Gently fold in freshly grated carrots.
- Pour Batter and Add Topping
- Pour batter evenly into prepared pan; smooth with a spatula.
- In a small bowl, mix chopped pecans, brown sugar, and chocolate chips.
- Sprinkle crumb topping evenly over the batter.
- Bake
- Bake 35–40 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Note: a melted chocolate chip on the toothpick is not unbaked batter — check the actual crumb.
- If the topping browns too quickly, tent loosely with foil after 25 minutes.
- Cool and Serve
- Let cake cool completely in the pan on a wire rack before covering or slicing.
- Cut into squares and serve directly from the pan.
Notes
Secret to moistness: The boiled raisin and baking soda method plumps the raisins, adds liquid to the batter, and creates a caramel‑like depth of flavor — don't skip it.
Grate carrots fresh: Always grate your own carrots just before using for maximum moisture and sweetness; packaged pre‑shredded carrots are too dry.
Don't overmix: Once you add flour, mix only until just combined to keep the crumb tender.
Optional buttermilk glaze: Whisk ½ cup powdered sugar with 2–3 tbsp buttermilk until smooth; drizzle over cooled cake instead of (or alongside) the crumb topping. Let set before packing.
Nutrition
Serving: 1square | Calories: 310kcal | Carbohydrates: 42g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 38mg | Sodium: 200mg | Fiber: 3g | Sugar: 26g
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