Cadbury Tumbles Raisin Tumble Carrot Cake

We’re raisin’ the bar on carrot cakes with a tantalizing take on a baker’s classic. One bite and you’ll tumble head over heels in love.

What you need

2 cups Cadbury Tumbles Raisins, keep a handful aside for topping
12 Tbsp. unsalted butter, at room temperature
¾ cup sugar
1 egg
1 egg yolk
¾ tsp vanilla essence
1½ cups flour
½ tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
Pinch of ginger
Pinch of nutmeg
½ tsp salt
¼ cup whole milk
1½ cups carrots, grated
1 cup chopped pecan nuts
Ready-made cream cheese icing
Edible flowers for garnish (optional)

Make it

  1. In the bowl of an electric mixer, or using a hand-held mixer, cream the butter and sugar until light and fluffy, 3–5 minutes.
  2. Add the egg and egg yolk gradually, scraping well after they are combined. Beat in the vanilla.
  3. In a large bowl, whisk the flour with the baking powder, baking soda, cinnamon, ginger, nutmeg and salt. Add these dry ingredients to the butter mixture, and mix just until incorporated.
  4. Add the milk, carrots, walnuts and Cadbury Tumbles to the batter, then mix to combine.
  5. Pour the batter into the prepared baking sheet and spread to form a smooth, even layer.
  6. Bake until the cake springs back slightly when touched, 15–20 minutes.
  7. Cool for 5 minutes, then cut out 24 circles using a 2-inch cookie cutter (or the mouth of a glass) while the cake is still slightly warm.
  8. Cool completely, about 30–45 minutes.
  9. Place a cake round onto a plate.
  10. Use a spoon to dollop a heaping tablespoon of icing on top of the cake.
  11. Top with another cake round and press slightly.
  12. Repeat with another layer of icing and cake.