24 Carrot Cake
A moist, flavorful carrot cake bursting with coconut and nuts, perfect for celebrations or teatime, appealing to those who love spicy, fruity desserts with a tender crumb.
Ingredients
Instructions
- Mix together the flour, baking powder, baking soda, salt, cinnamon, sugar, oil, eggs, and baby food carrots.
- Add coconut, chopped nuts, and drained pineapple to the mixture.
- Pour the batter into two 9-inch pans, a 9 x 13-inch pan, or a Bundt pan.
- Bake at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting or serving as desired.
Tips & Substitutions
To enhance the flavor of your 24 Carrot Cake, consider adding a teaspoon of vanilla extract or substituting half of the oil with unsweetened applesauce for a healthier twist. You can also use grated fresh carrots instead of baby food for a more traditional texture. Ensure all ingredients are at room temperature for the best results.
Serving Suggestions
This 24 Carrot Cake is delightful on its own, but you can elevate it by serving with a dollop of cream cheese frosting or a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. For a festive touch, consider garnishing with chopped nuts or a sprinkle of shredded coconut. Explore more American recipes for various occasions.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, wrap the cake tightly in plastic wrap and freeze it for up to 3 months. To reheat, let it thaw in the fridge overnight, then warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of 24 Carrot Cake contains roughly 874 calories, with 10g protein, 90g carbohydrates, and 55g fat. It is an excellent source of vitamin A (114% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (25% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 982mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh carrots instead of baby food?
Yes, you can grate fresh carrots to achieve a more traditional texture in your cake. Use about 2 cups of grated carrots to replace the jar of baby food. This option may add a more distinct carrot flavor and a bit of moisture.
What can I substitute for the nuts if I have allergies?
If you have nut allergies, you can simply omit the chopped nuts or replace them with seeds such as sunflower or pumpkin seeds. This keeps the crunch without the allergens. Additionally, you could add more coconut for extra texture.
How can I make this cake more festive for a celebration?
To make your 24 Carrot Cake more festive, consider adding a decorative cream cheese frosting and topping it with edible flowers or candied orange peel. You can also layer the cake and make a multi-tiered presentation, similar to the Decadent Triple Layer Mud Pie.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).