Carrot, raisin, and walnut cake from Snacking Cakes: Simple Treats for Anytime Cravings (page 96) by Yossy Arefi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • eatswhilestanding on February 19, 2026

    Made without walnuts so I could send in my kids' lunch to their nut free school. I used about half the cardamom and increased the cinnamon. They gobbled it up!

  • Melissa_427 on April 02, 2024

    I went with the cupcake variation which better allowed me to consider sharing with coworkers. I opted for a maple-cream cheese frosting from Simply Julia and was very happy with that choice ( also added a bit of brown sugar to the frosting because it felt right).

  • ChelseaP on May 21, 2021

    Simple and easy to make. We really liked it. Served it as is with a dusting of icing sugar.

  • julesamomof2 on March 29, 2021

    I made the 9 inch round version of this cake and topped it with a cream cheese frosting because that is the way we like our carrot cake. Unfortunately, it turned out a tad dry. I liked the idea of using some whole wheat flour but I wonder if that is why. I will try other cakes in the book because I love how easy they seem and the variations make the recipes so flexible.

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