Aunt Agnes' Carrot Cake
A moist and flavorful carrot cake featuring shredded carrots, nuts, coconut, and pineapple, offering a tropical twist. Perfect for celebrations or teatime, its warm spices and rich texture appeal to all ages and are sure to impress with its homemade charm.
Ingredients
Instructions
- Mix corn oil, sugar, and eggs until well combined.
- Add the dry ingredients: flour, cinnamon, soda, and salt, and mix well.
- Stir in vanilla, shredded carrots, chopped nuts, coconut, and pineapple with juice.
- Pour batter into a greased 9 x 12-inch pan.
- Bake in a preheated oven at 375°F for 55 to 60 minutes until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding an additional 1/2 cup of crushed pineapple, draining excess juice. You can substitute vegetable oil for corn oil if preferred. For a nut-free version, simply omit the chopped nuts. If you want a spicier cake, add 1/2 teaspoon of nutmeg. This recipe is versatile and can be made as cupcakes; just reduce the baking time to 20-25 minutes.
Serving Suggestions
Serve Aunt Agnes' Carrot Cake with a dollop of cream cheese frosting or a scoop of vanilla ice cream for an indulgent treat. This cake pairs beautifully with a cup of tea or coffee. For an added touch, sprinkle with toasted coconut or serve alongside a fresh fruit salad. Explore more American recipes for delightful dessert options.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, slice and warm individual pieces in the microwave for 10-15 seconds, or enjoy it cold for a refreshing taste.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Agnes' Carrot Cake contains roughly 610 calories, with 7g protein, 82g carbohydrates, and 20g fat. It is an excellent source of vitamin A (153% of the Daily Value), dietary fiber (47% of the Daily Value), and potassium (29% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 862mg per serving (37% 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 cake ahead of time?
Yes, you can prepare the cake a day in advance. Allow it to cool completely, then wrap it tightly and store it at room temperature. Frost just before serving to maintain freshness and flavor.
What can I use instead of eggs?
For a vegan alternative, you can replace each egg with 1/4 cup of unsweetened applesauce or 1/4 cup of mashed banana. Alternatively, use commercial egg replacers following the package instructions for equivalent measurements.
How can I tell when the cake is done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. If the toothpick has wet batter on it, continue baking for an additional 5 minutes and check again.
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).