Alaska Carrot Cake
A moist, flavorful carrot cake packed with shredded carrots, coconut, pineapple, and nuts, topped with a zesty orange cream frosting—perfect for celebrations and special occasions.
Ingredients
Instructions
- Cream sugar and vegetable oil together in a large mixing bowl.
- Add eggs, one at a time, beating after each addition.
- Combine dry ingredients and add alternately with buttermilk and vanilla, mixing until smooth.
- Fold in drained crushed pineapple, shredded coconut, Rice Krispies cereal, chopped nuts, and grated carrots.
- Pour equal amounts of batter into three well-greased and floured 8 or 9-inch round cake pans.
- Bake in a preheated 350°F (175°C) oven for 25 minutes.
- Cool the cakes for 10 minutes.
- Remove from pans and frost with orange cream frosting when completely cool.
Tips & Substitutions
For a lighter cake, consider using half applesauce and half vegetable oil in your batter. If you want to reduce sugar, try using a sugar substitute that measures like sugar. Ensure the crushed pineapple is well-drained to prevent excess moisture. You can also add a pinch of nutmeg for an additional flavor dimension. This cake can be frosted with cream cheese or orange cream frosting, which pairs beautifully with the flavors.
Serving Suggestions
Serve the Alaska Carrot Cake at room temperature, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast. It pairs well with a cup of tea or coffee. For a festive touch, consider serving it alongside Lucy's Cheese Puffs as a savory complement to balance the sweetness of the cake.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in a preheated oven at 300°F (150°C) for 5-10 minutes until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Alaska Carrot Cake contains roughly 506 calories, with 7g protein, 62g carbohydrates, and 27g fat. It is an excellent source of vitamin A (21% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1185mg per serving (52% 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 whole wheat flour instead of plain flour?
Yes, you can substitute whole wheat flour for plain flour, but it may result in a denser cake. To maintain moisture, consider adding an extra tablespoon of oil or buttermilk. The flavor will be slightly nuttier, which can enhance the overall taste of the carrot cake.
How can I make this cake gluten-free?
To make a gluten-free version of this Alaska Carrot Cake, use a 1:1 gluten-free baking flour blend. Ensure that all other ingredients, such as baking soda and vanilla, are also gluten-free. Adjust baking time slightly, as gluten-free cakes can behave differently in the oven.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by adding one tablespoon of lemon juice or white vinegar to a measuring cup and then filling it with milk to reach the 3/4 cup mark. Let it sit for about 5-10 minutes before using, which will give you a similar acidity and moisture.
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).