Has anybody used craisins instead of raisins in a carrot cake? And if so....Was it better tasting than using raisins?
Has anyone soaked craisins with Rum or any other type of alcohol before baking with them?
I know there are many people not fans of raisins in their baked goods. I was hoping to find an alternative.
I have replaced raisins with craisins in almost every recipe that calls for raisins (including raisin bread, orange/raisin loaf, and apricot/raisin loaf). IMO the flavor and texture of the craisins is far superior to raisins. I haven't tried them in my carrot cake where I just eliminated both the raisins and the walnuts years ago.
I've never tried soaking them in alcohol, but it sounds like a great idea. I know people who like vodka and cranberry juice, so you could try that, but I'd bet they'd be great soaked in a spiced rum. I say go for it.
Thank you so much for your opinion. I feel inspired to try the craisins.
Glad to help.