Aunt Wanda'S Carrot Cake
A moist, flavorful carrot cake with coconut and nuts, perfect for celebrations or tea time, blending warm spices with sweet shredded carrots and pineapple.
Ingredients
Instructions
- Cream the sugar and oil until well combined.
- Add the remaining ingredients in order: flour, soda, cinnamon, salt, vanilla, eggs, shredded carrots, coconut, nuts, and drained pineapple.
- Mix until all ingredients are evenly combined.
- Pour the batter into a greased baking pan.
- Bake at 350°F for 40 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a moist texture, ensure that the shredded carrots are finely grated. You can substitute the oil with unsweetened applesauce for a lighter version. If you prefer a bit of crunch, use walnuts or pecans instead of the mixed nuts. Adding a pinch of nutmeg can enhance the flavor profile. Consider using fresh pineapple if you prefer a natural sweetness, but remember to drain it well.
Serving Suggestions
Serve this delicious carrot cake with a dollop of cream cheese frosting for a classic touch. It pairs beautifully with Martha Dean's Ice Cream for a delightful dessert combination. Consider adding a side of fresh fruit or a light salad to balance the sweetness. This cake also makes a lovely centerpiece for any gathering or celebration.
Storage & Reheating
Store any leftover carrot cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for about 5-10 minutes until heated through. This helps maintain its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Wanda'S Carrot Cake contains roughly 2579 calories, with 30g protein, 246g carbohydrates, and 169g fat. It is an excellent source of vitamin A (231% of the Daily Value), dietary fiber (76% of the Daily Value), and iron (63% of the Daily Value), and a good source of calcium and vitamin C. Note that it is relatively high in sodium, at 2080mg per serving (90% 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 carrot cake ahead of time?
Yes, you can prepare the carrot cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it in the refrigerator. Just remember to frost it closer to serving time to keep the frosting fresh and the cake moist.
Can I freeze the carrot cake?
Absolutely! You can freeze the unfrosted carrot cake for up to three months. Wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator before serving. Frost it after thawing for the best results.
What type of nuts can I use in this recipe?
You can use any type of nuts you prefer, such as walnuts, pecans, or almonds. Each nut offers a different flavor and texture, so choose according to your taste. If you're looking for a nut-free option, simply omit the nuts or substitute with sunflower seeds for added crunch.
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).