Alice Perry'S Carrot Cake
A moist, flavorful carrot cake featuring grated carrots and crunchy nuts, perfect for gatherings and celebrations, topped with rich cream cheese frosting for a delightful finish.
Ingredients
Instructions
- Combine sugar, oil, and eggs in a mixing bowl.
- Beat at medium speed for 2 minutes.
- Sift dry ingredients together in a separate bowl.
- Add oil mixture to dry ingredients and beat at low speed for 1 minute.
- Fold in grated carrots and chopped nuts.
- Spread the batter in a greased oblong pan.
- Bake at 300°F for 1 hour, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool, then spread with Cream Cheese Frosting.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple to the batter. If you prefer a different oil, you can substitute with vegetable oil. Using fresh grated carrots enhances flavor, but pre-packaged shredded carrots can save time. Ensure your eggs are at room temperature for better mixing. If you like, add raisins or shredded coconut for additional texture.
Serving Suggestions
Serve this carrot cake with a generous layer of cream cheese frosting for the perfect sweet balance. It pairs beautifully with a side of fresh fruit or a scoop of vanilla ice cream. For an added treat, consider serving alongside No Fuss Fudge for a delightful dessert spread. This cake is ideal for celebrations or as a comforting afternoon snack.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to one week. For longer storage, wrap slices in plastic wrap and freeze for up to three months. To enjoy, simply thaw in the refrigerator overnight and serve chilled or at room temperature. Reheat individual slices in the microwave for a few seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Alice Perry'S Carrot Cake contains roughly 1125 calories, with 20g protein, 207g carbohydrates, and 27g fat. It is an excellent source of vitamin C (50% of the Daily Value), protein (41% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2701mg per serving (117% 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 make this carrot cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add it separately to achieve a similar texture. Keep in mind that the baking time may vary slightly, so check for doneness with a toothpick.
How can I make this recipe more nutritious?
To boost the nutritional value, consider adding ground flaxseed or chia seeds for added fiber and omega-3 fatty acids. You can also reduce the sugar by using applesauce or mashed bananas as a natural sweetener. This way, you can enjoy a healthier version of this delicious dessert.
What can I use instead of Crisco oil?
You can replace Crisco oil with coconut oil or any neutral-flavored vegetable oil, such as canola or sunflower oil. If you prefer a richer flavor, try using melted butter. Just make sure the butter is cooled before adding it to the mixture to avoid cooking the eggs.
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).