Aunt Phyllis' Carrot Cake
A moist, flavorful carrot cake packed with grated carrots, coconut, and nuts, perfect for dessert or special occasions, offering warm cinnamon and nutty accents.
Ingredients
Instructions
- In a large bowl, mix salad oil and sugar.
- Add eggs one at a time, beating after each addition.
- Gradually add sifted dry ingredients and mix well.
- Add grated carrots, coconut, and chopped nuts; mix until combined.
- Pour batter into a greased 9 x 13-inch pan.
- Bake at 350°F for 40 to 50 minutes until done.
Tips & Substitutions
For a moister cake, consider adding a small can of crushed pineapple, drained, to the batter. If you prefer a lighter texture, you can substitute half of the salad oil with unsweetened applesauce. Make sure to sift your dry ingredients to avoid lumps and ensure even mixing. For a twist, try adding a teaspoon of vanilla extract for extra flavor.
Serving Suggestions
Serve Aunt Phyllis' Carrot Cake with a dollop of cream cheese frosting for a classic pairing. It goes wonderfully with a side of fresh fruit or a scoop of vanilla ice cream. This cake also pairs beautifully with Coconut Cornbread(1994 State Fair Of Oklahoma) for a delightful dessert spread at gatherings.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it fresh, you can freeze the cake in individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. Reheat slices in the microwave for about 10-15 seconds, or enjoy cold.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Phyllis' Carrot Cake contains roughly 549 calories, with 9g protein, 92g carbohydrates, and 19g fat. It is an excellent source of vitamin A (231% of the Daily Value), dietary fiber (59% of the Daily Value), and potassium (40% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 1136mg 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 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. If you want to maintain a lighter texture, consider using half whole wheat and half all-purpose flour. This will add some nutrition without compromising too much on the cake's lightness.
How can I make this recipe gluten-free?
To make Aunt Phyllis' Carrot Cake gluten-free, use a gluten-free all-purpose flour blend that includes xanthan gum. Ensure that all other ingredients, like baking powder and spices, are also certified gluten-free. The cake might have a slightly different texture, but it will still be delicious!
What nuts work best in this carrot cake?
Chopped walnuts and pecans are both excellent choices for this carrot cake, adding a delightful crunch and flavor. If you want to keep it nut-free, you can simply omit the nuts or replace them with seeds like sunflower or pumpkin for extra texture without allergens.
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).