Aunt Evie'S Carrot Cake
A moist, flavorful carrot cake packed with raisins and walnuts, topped with creamy cream cheese frosting. Perfect for gatherings, celebrations, or a delightful treat anytime.
Ingredients
Instructions
- On wax paper, sift together the flour, baking powder, baking soda, cinnamon, and salt.
- On another piece of wax paper, mix together the raisins and walnuts.
- Use 2 tablespoons of the sifted dry mixture and toss with the raisins and walnuts to coat.
- In a large mixing bowl, beat together the sugar, corn oil, and vanilla.
- Thoroughly beat in the eggs, one at a time.
- Gradually stir in the sifted dry ingredients in several additions, alternating with the grated carrots, and blend until just smooth after each addition.
- Pour the batter into a greased 10 x 13-inch angel cake pan.
- Bake in a preheated 350°F (175°C) oven for about 1 hour and 15 minutes, or until the tops spring back when lightly touched.
- Place on a wire rack to cool in the pan for 10 minutes.
- Turn out the cake onto the wire rack and turn right side up.
- Cool completely, then spread the top with cream cheese frosting.
Tips & Substitutions
For a lighter cake, consider substituting half of the corn oil with unsweetened applesauce. If you prefer a less sweet cake, reduce the sugar by 1/2 cup. Make sure to finely grate the carrots for better texture. You can also add crushed pineapple for added moisture and flavor, similar to what's found in some American recipes.
Serving Suggestions
This delicious carrot cake is perfect for dessert on its own or served with a scoop of vanilla ice cream. It pairs beautifully with a cup of coffee or tea. You can also serve it alongside a light salad or fresh fruit for a refreshing contrast. For an extra special treat, top with cream cheese frosting or enjoy with a slice of Elsie'S Apple Cake.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, microwave individual slices for about 10-15 seconds or warm in a preheated oven at 350°F (175°C) for 5-10 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Evie'S Carrot Cake contains roughly 600 calories, with 9g protein, 82g carbohydrates, and 28g fat. It is an excellent source of vitamin A (128% of the Daily Value), dietary fiber (34% of the Daily Value), and potassium (23% of the Daily Value), and a good source of protein and calcium. Note that it is relatively high in sodium, at 1120mg per serving (49% 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 a different type of oil in this recipe?
Yes, you can substitute corn oil with vegetable oil or canola oil. Both options will work well and provide a similar texture. However, avoid using olive oil as its strong flavor may alter the cake's taste.
How can I make this carrot cake gluten-free?
To make this recipe gluten-free, replace all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum, or add it separately to maintain the cake's structure and texture.
What variations can I try with this carrot cake recipe?
You can add crushed pineapple, shredded coconut, or spices like nutmeg for added flavor. You might also consider incorporating orange zest for a citrusy twist. For a nut-free version, simply omit the walnuts or substitute with sunflower seeds.
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).