Aunt Ida'S Carrot Cake
A moist and flavorful carrot cake featuring grated carrots, crushed pineapple, cinnamon, and a tender crumb, perfect for gatherings or special occasions.
Ingredients
Instructions
- Combine all ingredients in a large mixing bowl.
- Mix well until smooth and evenly combined.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake at 350°F (175°C) for 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving. Very moist and delicious.
Tips & Substitutions
For an extra burst of flavor, consider adding chopped nuts such as walnuts or pecans. If you want to reduce sugar, substitute half with unsweetened applesauce. Ensure the carrots are finely grated for even distribution. For a lighter texture, sift the flour with the baking soda and cinnamon. This cake can be frosted with cream cheese icing for a classic touch, perfect for gatherings.
Serving Suggestions
Serve this moist carrot cake with a dollop of whipped cream or a drizzle of cream cheese frosting for added richness. It pairs beautifully with a cup of tea or coffee, making it a perfect afternoon treat. To elevate your dessert table, consider serving it alongside Diced Apple Cookies for a delightful variety.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or enjoy it cold. For best flavor, let it come to room temperature before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Ida'S Carrot Cake contains roughly 1725 calories, with 11g protein, 148g carbohydrates, and 125g fat. It is an excellent source of vitamin C (59% of the Daily Value), dietary fiber (29% of the Daily Value), and calcium (27% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2241mg per serving (97% 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 all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain moisture, consider adding an extra egg or an additional 1/4 cup of oil. The flavor will be slightly nuttier, which can complement the spices in the cake.
What can I use instead of crushed pineapple?
If you don't have crushed pineapple, you can substitute it with unsweetened applesauce or finely grated zucchini. Both will add moisture and sweetness, though the flavor will change slightly. Make sure to drain any excess liquid if using zucchini to prevent the batter from becoming too wet.
How can I tell when the cake is done baking?
A toothpick inserted in the center of the cake should come out clean or with a few moist crumbs. If it comes out with wet batter, continue baking for an additional 5-10 minutes. Also, the edges of the cake will start to pull away from the sides of the pan when it's done.
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).