Autumn Hug Carrot Cake

Alessia Valle

Fall is falling in Chicago. This means cozy flavors are back and the oven is working overtime.

This time of year always reminds me of family gatherings back home. My grandmother has this sweet tradition: she makes each of us take turns choosing what cake we want for special dates or occasions, and she bakes it just for us. Well, her famous carrot cake is my older brother’s favorite, and the one we would always beg her to make for us. I still remember one afternoon when I came back from school, feeling excited because I knew this cake was waiting for me. But when I got to the dining room, the cake platter was empty—my brother had beaten me to it and finished the last slice! I was utterly heartbroken in the moment, but we all laughed about it later. That’s the kind of memory this cake holds in me: light, irresistible, and forever tied to moments of warmth, family, and love.

Our Autumn Hug Carrot Cake is soft, perfectly moist, spiced just right, a little nutty, and tender from the freshly grated carrots; it’s simply a warm hug to the soul. This cake is also a healthier option compared to many other desserts, as it uses less flour and sugar and no butter. And a slice with a scoop of vanilla ice cream, that’s what you call the best combination ever.

Please find the recipe below:

Autumn Hug Carrot Cake

Ingredients

1 cup white sugar
1 cup brown sugar
4 large eggs
1 ¼ cups vegetable oil
2 teaspoons vanilla extract
1 ½ cups chopped walnuts
1 ⅔ cups all-purpose flour
1 tablespoon cocoa powder
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup raisins (soaked in hot water for 10 minutes, then drained)
1 pound (about 3 cups) grated carrots

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a baking pan.

2. In a stand mixer, combine the brown sugar, white sugar, eggs, vegetable oil, and vanilla. Mix until the batter becomes smooth.

3. Add the walnuts, flour, cocoa powder, cinnamon, baking powder, baking soda, and salt. Mix again until well combined.

4. Remove the bowl from the mixer. Gently fold in the soaked raisins and grated carrot using a spatula.

5. Pour the batter into the prepared pan and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool completely before slicing and serving.

I hope this Autumn Hug Carrot Cake brings warmth to your season — a little slice of orange, brown, and golden comfort to match the colors changing outside.