Aunt Leah'S Carrot Cake
A moist and flavorful carrot cake with walnuts and pineapple, perfect for celebrations or tea time, offering a delightful blend of spices and textures.
Ingredients
Instructions
- Beat eggs, sugar, and oil until well combined.
- Sift together the flour, baking soda, baking powder, salt, nutmeg, and cinnamon.
- Combine the dry ingredients with the wet mixture and mix thoroughly.
- Fold in the grated carrots, crushed pineapple, and chopped walnuts.
- Pour the batter into an oiled and floured 11 x 13-inch pan.
- Bake at 350°F (175°C) for 55 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moister cake, consider adding an extra 1/4 cup of crushed pineapple. If you don't have walnuts, pecans or almonds can be great substitutes. Ensure your eggs are at room temperature for better incorporation. You can also add raisins or shredded coconut for extra texture. To enhance the spices, try increasing the cinnamon to 1 teaspoon.
Serving Suggestions
This carrot cake is delightful on its own but pairs beautifully with Easy Brown Sugar Icing for added sweetness. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream. It also makes a great dessert after a hearty meal, complementing dishes like Mushrooms Au Gratin.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Leah'S Carrot Cake contains roughly 592 calories, with 8g protein, 35g carbohydrates, and 50g fat. It is a good source of dietary fiber (18% of the Daily Value), vitamin C (18% of the Daily Value), and protein (17% of the Daily Value). Note that it is relatively high in sodium, at 943mg per serving (41% 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. It's recommended to use a mix of both or to add a bit more oil to maintain moisture.
How can I make this cake gluten-free?
To make this carrot cake gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure all other ingredients, such as baking powder and baking soda, are gluten-free as well.
Can I add other ingredients like raisins or coconut?
Absolutely! You can fold in 1 cup of raisins or shredded coconut into the batter for additional flavor and texture. Just be mindful of the moisture content, as these additions can affect the cake's consistency.
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).