Can any one help?? I have to make a carrot cake for a baby shower and I am having problems with the raisins, they end up at the bottom of the cake when baked. What can I do to keep the raisins well distributed?

I've heard with blueberries you coat them in flour....is there a way to do that with raisins?

When I make my carrot cake I cut the raisins in half than toss in a tbsp. of flour and coat the raisins. I find doing this I can get the raisins evenly throughout the cake without them sinking. HTH

I believe currants are the same thing, or at least close, to raisins. They are a lot smaller so if size is the problem, you could try currants.

Definitely try coating them with a bit of flour (just enough to give them a light coat), then fold them last. I do this with my chocolate chips too and it works wonderfully.

My recipe calls for a cup of raisins. Will 2 tbsps. of flour do??