Indulge your sweet cravings with our delectable Raisin Nut Frosting, a symphony of flavors that will transform your baked creations into culinary masterpieces. This versatile frosting is a delightful blend of plump raisins, crunchy nuts, and a rich, creamy base that offers a delightful textural experience in every bite. Whether you're a seasoned baker or a novice in the kitchen, our easy-to-follow recipes will guide you through the process of crafting this exceptional frosting. Discover the classic Raisin Nut Frosting, a timeless favorite that complements cakes, cupcakes, and cookies with its harmonious balance of sweetness and texture. For those seeking a delightful variation, try our Chocolate Raisin Nut Frosting, where cocoa powder is skillfully incorporated to create a decadent and sophisticated flavor profile. And if you're looking for a frosting that's both indulgent and nutritious, our Healthy Raisin Nut Frosting is the perfect choice. Made with wholesome ingredients and natural sweeteners, it offers a guilt-free indulgence that's sure to please. Explore our collection of Raisin Nut Frosting recipes today and elevate your baking creations to new heights of flavor and texture.
Check out the recipes below so you can choose the best recipe for yourself!
OLD FASHIONED RAISIN BARS
Old fashioned Raisin Bars - Let these moist, flavorful bites take you back in time!
Provided by Don't Sweat The Recipe
Categories Brownies / Bars Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees.
- Combine raisins and water in a small saucepan; bring to a boil.
- Remove from heat, add butter; cool to lukewarm.
- Whisk the flour, baking soda, cinnamon, allspice, cloves, and salt together in a medium-size bowl.
- Pour the raisin mixture in large mixing bowl; add sugar, egg and dry ingredients.
- With an electric mixer, beat until thoroughly blended.
- Pour into greased and floured sheet pan (15½x10½x1-inch) and bake about 25 minutes.
- Cool.
- To frost:
- In a medium bowl, mix together the butter, vanilla, confectioners' sugar and 1 tablespoon at a time of milk to the desired consistency.
Nutrition Facts : Calories 110 kcal, Carbohydrate 19 g, Protein 1 g, Fat 3 g, SaturatedFat 2 g, Cholesterol 14 mg, Sodium 83 mg, Fiber 1 g, Sugar 11 g, ServingSize 1 serving
CARROT CAKE (NUTS & RAISINS) W/CREAM CHEESE ICING
For our February 2013 meeting by Cathy Zecchini
Provided by Cathy Zecchini
Categories Cakes
Number Of Ingredients 16
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9-inch round pans.
- 2. Whisk together thoroughly in a large bowl: 1 1/2 c. flour 1 c. sugar 1 1/2 t. baking soda 1 t. baking powder 1 t. ground cinnamon 1/2 t. ground nutmeg 1/2 t. ground allspice 1/2 t. salt
- 3. Add and stir together well with a rubber spatula or beat on low speed: 2/3 c. vegetable oil 3 large eggs
- 4. Stir in: 1 1/2 c. finely grated peeled carrots 1 c. finely chopped nuts 1 c. raisins
- 5. Scrape the batter into the pans and spread evenly. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool in the pans on a rack for 10 minutes. Slide a thin knife around the cake to detatch it from the pans. Invert the cake and let cool right side up on the rack. Fill and frost with the cream cheese icing - directions below.
- 6. Cream Cheese Icing: Have the cream cheese cold and the butter at room temperature. In a medium bowl, beat just until blended: 8 oz. cream cheese 5 T. butter 2 t. vanilla Add one-third at a time and beat just until smooth and the desired consistency: 2 c. powdered sugar. This keeps refrigerated for about 1 week or freeze for up to 3 months.
EASY RAISIN CAKE
A not too sweet cake packed with raisins. Perfect with coffee or tea and a wonderful departure from the typically sweet holiday goodies.
Provided by Nancy W. Markey
Categories Desserts Cakes Spice Cake Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 x 10 inch baking pan.
- In a large saucepan boil the raising with the water for 10 minutes. Add the butter or margarine and let cool.
- In the same pan add the flour, soda, salt, sugar, cinnamon, nutmeg, and chopped nuts (optional), mix well and pour batter into a lightly greased 10x10 inch baking pan
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Serves 8 to 12.
Nutrition Facts : Calories 149.7 calories, Carbohydrate 20.8 g, Cholesterol 10.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 2.8 g, Sodium 129.1 mg, Sugar 12.1 g
CARROT CAKE WITH COCONUT
From flowers blooming, birds chirping and your sudden desire to make the most delicious Carrot Cake with Coconut, it's clear that spring has sprung! Serving up a slice of this easy carrot cake recipe with cake mix and sweet cream cheese frosting is almost a rite of passage as the seasons change! This recipe requires no peeling and shredding carrots, thanks to Betty Crocker™ Super Moist™ Carrot Cake Mix. With the addition of shredded coconut, the cake is supremely moist, and plump raisins and crunchy chopped nuts lend it an out-of-this-world texture. A little orange peel adds zestiness to the cream cheese frosting that truly makes all the difference. Frost yours generously and watch this easy carrot cake recipe disappear, just like the winter snow!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 16
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 8- or 9-inch round cake pans or 13x9-inch pan and lightly flour, or spray with baking spray with flour. In large bowl, beat cake mix, orange juice, oil, pineapple, orange peel, vanilla and eggs on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in nuts, coconut and raisins. Pour into pans.
- Bake 8- or 9-inch rounds 30 to 35 minutes, 13x9-inch pan 37 to 43 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove rounds from pans to cooling racks. Cool completely, about 1 hour.
- Stir orange peel into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with about 1/3 cup frosting. Place other layer, rounded side up, on top. Frost side and top of cake with remaining frosting or frost top of 13x9-inch cake. Store in refrigerator.
Nutrition Facts : Calories 380, Carbohydrate 49 g, Cholesterol 55 mg, Fat 3 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 34 g, TransFat 1 1/2 g
GRANDMA JOYCE'S BOILED RAISIN CAKE WITH CREAM CHEESE FROSTING
This cake (sans frosting) has no butter and no eggs in it--great for when you are raiding the pantry. (The frosting, however, is a different story, but soooo good!) Although the prep time is short, you'll want to have time to let the boiled raisins cool a bit.
Provided by hotdishmama
Categories Dessert
Time 50m
Yield 1 cake, 20 serving(s)
Number Of Ingredients 16
Steps:
- Boil the sugar, raisins, and water for about a minute until the raisins begin to plump. Set aside to cool.
- When cool, drain raisins, reserving raisin water. Add oil, spices, and vanilla to raisin water. Mix baking soda with flour and add slowly to the raisin water mixture. Fold in raisins.
- Pour into 9 x 13 cake pan. Bake at 350 degrees for 35-40 minutes, until tester comes out clean.
- Frosting: beat together cream cheese, butter and powdered sugar. This makes probably more frosting than than most people like on a 9 x 13 cake, but I say pile it on.
Nutrition Facts : Calories 450.3, Fat 19.8, SaturatedFat 6.6, Cholesterol 24.7, Sodium 265.1, Carbohydrate 67, Fiber 1.3, Sugar 46.7, Protein 3.5
RAISIN NUT FROSTING
Make and share this Raisin Nut Frosting recipe from Food.com.
Provided by grandma2969
Categories Dessert
Time 9m
Yield 4 cups
Number Of Ingredients 7
Steps:
- mix crisco, cream cheese, vanilla well and then add powdered sugar -- if necessary.add a few drops of milk, half and half to desired spreading --
- beat 5 minutes.
- stir in nuts and raisins --
- may use walnuts or pecans.
Nutrition Facts : Calories 1073.6, Fat 60.5, SaturatedFat 26.9, Cholesterol 81.5, Sodium 170.6, Carbohydrate 132, Fiber 1.1, Sugar 125.1, Protein 6.1
RAISIN NUT BREAD
This easy to make bread is packed with raisins and walnuts. It's a great in the morning, with tea or for dessert.
Provided by sal
Categories Bread Quick Bread Recipes
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
- In a large bowl, stir together flour, sugar, baking powder, baking soda and cinnamon. In a separate bowl, beat together egg, applesauce and butter. Stir applesauce mixture into flour mixture just until combined. Fold in walnuts and raisins; pour batter into prepared loaf pan.
- Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean. Allow to cool before slicing.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 39.3 g, Cholesterol 23.1 mg, Fat 11.8 g, Fiber 2 g, Protein 4.9 g, SaturatedFat 2.8 g, Sodium 164.8 mg, Sugar 13.6 g
APPLE, RAISIN, WALNUT CAKE
The girls and boys in my junior high home economics classes like this cake because it's not too sweet. I like it because it has high fiber and nutritional value-the apples are used unpeeled. Parents who have apple trees are always glad to donate the apples!
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Beat eggs and oil together in a bowl until foamy; add sugar and vanilla and continue to beat. Add apples, beating slightly; set aside. Sift together flour, soda, salt, cinnamon and cloves; add raisins and walnuts to flour mixture. Add flour mixture to egg mixture; beat slightly. Bake at 350° in greased 13x9-in. baking pan. Check for doneness after 25 minutes. , To make frosting, melt butter in saucepan; stir in flour until mixture bubbles. Add milk, stirring with wire whisk until mixture thickens. Cool. Add sugar and vanilla to cooked mixture; mix until smooth and blended. Spread on cooled cake; sprinkle with nuts.
Nutrition Facts :
OLD FASHIONED RAISIN BARS WITH CREAM CHEESE FROSTING
I got this from recipelink.com. I had a coffee/raisin bar type recipe and I can't find it. This seems similar. I really want to try these!
Provided by Recipe Junkie
Categories Bar Cookie
Time 30m
Yield 24-36 bars
Number Of Ingredients 15
Steps:
- Pour hot coffee over raisins, cool to lukewarm.
- Stir in sugar, oil and egg.
- Stir together flour, soda, cinnamon, nutmeg and salt.
- Add raisin mixture and mix well.
- Pour batter into greased 15 x 10 x 1 inch baking pan.
- Bake at 350 degrees for 15-20 minutes.
- Mix together all ingredients for frosting.
- Cool. Spread with icing.
RAISIN SPICE CAKE
This recipe is an old-time favorite that was given to me by my mother-in-law. She told me the cake shouldn't be eaten the day it's baked...aging makes it so much better. She once entered this cake in a contest and won first prize!
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-15 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, combine raisins and water. Cook until plump. Drain and set aside raisins, reserving 10 tablespoons cooking liquid. , In a bowl, cream shortening and sugar. Combine flour, cinnamon, cloves nutmeg and salt; set aside. Combine milk, soda, eggs and reserved cooking liquid. Add dry ingredients alternately with milk mixture to creamed mixture. Stir in cooked raisins. Pour into a greased 13x9-in. baking pan. , Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack. Just before serving, sprinkle with confectioners' sugar.
Nutrition Facts : Calories 340 calories, Fat 8g fat (2g saturated fat), Cholesterol 43mg cholesterol, Sodium 207mg sodium, Carbohydrate 64g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
CARROT RAISIN CAKE
A creamy frosting with a touch of vanilla and orange juice tops this deliciously moist cake. The room quiets down whenever this scrumptious dessert is presented. -Ann Marie Vachon, London, Ontario
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°. Toss raisins with 2 tablespoons flour; set aside. In a large bowl, beat the brown sugar, oil and eggs until well blended. In another large bowl, combine the remaining flour, baking powder, cinnamon, baking soda and salt; gradually beat into sugar mixture until blended. Stir in carrots and reserved raisins. , Transfer to a greased 13x9-in. baking dish. Bake until a toothpick inserted in the center comes out clean, 55-60 minutes. Cool on a wire rack., For frosting, beat cream cheese and butter until smooth.; add orange juice and vanilla. Gradually add confectioners' sugar; beating until light and fluffy, about 5 minutes. Spread over cake. Store in the refrigerator.
Nutrition Facts : Calories 516 calories, Fat 22g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 411mg sodium, Carbohydrate 77g carbohydrate (61g sugars, Fiber 2g fiber), Protein 5g protein.
Tips:
- For the best flavor, use fresh raisins and chopped nuts in your frosting.
- If you don't have sour cream on hand, you can substitute plain yogurt.
- To make a vegan version of this frosting, use almond milk or soy milk instead of regular milk.
- You can adjust the sweetness of the frosting by adding more or less powdered sugar to taste.
- This frosting can be used on cakes, cookies, brownies, or any other baked good.
Conclusion:
Raisin nut frosting is a delicious and easy-to-make frosting that can be used on a variety of baked goods. It's perfect for those who love the combination of sweet and savory flavors. With just a few simple ingredients, you can create a delicious frosting that will make your baked goods even more special.
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