Barbara Hannaford'S Carrot Cake
A moist and flavorful carrot cake featuring warm cinnamon and crunchy pecans, perfect for any occasion. The incorporation of carrots adds natural sweetness and moisture, making it a delightful treat for both casual gatherings and special celebrations. Its rich texture and inviting aroma appeal to all ages.
Ingredients
Instructions
- Mix in a large bowl the eggs, sugar, and Wesson oil; beat at medium speed for about 1 minute.
- Sift the flour; add salt and cinnamon. Sift again and add all at once to the egg mixture.
- Mix thoroughly and beat at high speed for about 2 minutes or until the mixture is smooth.
- Add the carrots and beat for 1 minute.
- Roll the pecans in 1/4 cup flour.
- Add the pecans to the cake mixture and mix gently until well combined.
Tips & Substitutions
For a moister cake, consider adding a half cup of crushed pineapple, which complements the carrots beautifully. If you don't have self-rising flour, you can make your own by adding 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour. Ensure your eggs are at room temperature for better emulsification.
Serving Suggestions
Serve this delightful carrot cake with a dollop of cream cheese frosting for a classic pairing. It also goes well with a side of whipped cream or vanilla ice cream. For a fun twist, try serving it alongside slices of Kay'S Zucchini Cake for a colorful dessert spread.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Barbara Hannaford'S Carrot Cake contains roughly 826 calories, with 15g protein, 155g carbohydrates, and 20g fat. It is an excellent source of vitamin A (199% of the Daily Value), dietary fiber (55% of the Daily Value), and potassium (45% of the Daily Value). Note that it is relatively high in sodium, at 2231mg 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 fresh carrots instead of baby food?
Yes, you can use fresh grated carrots instead of baby food. About 2 cups of finely grated fresh carrots will work well. Just ensure they are well packed to maintain moisture in the cake.
What can I substitute for pecans?
If you don't have pecans, walnuts or almonds can be great substitutes. They provide a similar crunch and nutty flavor. For a nut-free version, simply omit the nuts altogether and add some raisins for added texture.
How can I make this recipe gluten-free?
To make this carrot cake gluten-free, substitute the self-rising flour with a gluten-free all-purpose flour blend. Be sure to check that it contains xanthan gum, or add a teaspoon to ensure the right texture.
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).