Carrot Cake "Moussie"
A moist, flavorful carrot cake with warm cinnamon and toasted pecans, perfect for celebrations or afternoon tea, appealing to those who love rich, spiced baked goods.
Ingredients
Instructions
- Preheat the oven to 300°F (150°C). Grease two 9-inch round cake pans.
- In a bowl, sift together the dry ingredients: cake flour, sugar, baking powder, baking soda, salt, and cinnamon.
- In another bowl, beat the eggs; then add the salad oil and mix well.
- Add the oil mixture to the dry ingredients and mix thoroughly until combined.
- Stir in the grated carrots and toasted chopped pecans, mixing well.
- Pour the batter evenly into the prepared cake pans.
- Bake in the preheated oven for 50 to 60 minutes, or until the center is firm when tested with a toothpick.
- Remove from the oven and let stand for 15 minutes.
- Remove the cakes from the pans and let cool completely before frosting.
Tips & Substitutions
For a moister cake, consider adding 1/2 cup of crushed pineapple, drained, to the batter. If you want a lighter texture, sift the flour multiple times before measuring. You can substitute vegetable oil for the salad oil if preferred. To enhance flavor, use fresh grated ginger alongside the cinnamon. For a nut-free version, simply omit the pecans.
Serving Suggestions
This Carrot Cake 'Moussie' pairs beautifully with a cream cheese frosting for a rich finish. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a great addition to brunch alongside lighter fare, like a fresh fruit salad or a serving of Date Souffle Salad. Enjoy it with a cup of coffee or tea for a cozy treat.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to three days. To maintain freshness, wrap tightly in plastic wrap before refrigerating for up to a week. If you want to freeze it, slice the cake and wrap each piece individually in plastic wrap, then place in a freezer bag for up to three months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cake "Moussie" contains roughly 564 calories, with 11g protein, 96g carbohydrates, and 17g fat. It is an excellent source of vitamin A (229% of the Daily Value), dietary fiber (60% of the Daily Value), and potassium (37% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1073mg per serving (47% 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 cake flour?
Yes, you can substitute whole wheat flour for cake flour, but the texture may be denser. To mimic the lightness of cake flour, try mixing half whole wheat flour and half all-purpose flour. Keep in mind that the baking time may vary slightly.
How can I adjust the sweetness of the cake?
If you prefer a less sweet cake, reduce the sugar by 1/2 cup without compromising the texture. Alternatively, you can use natural sweeteners like honey or maple syrup, but adjust the liquid ingredients accordingly. Always taste the batter before baking to ensure it meets your preference.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the cake flour with a gluten-free all-purpose flour blend that contains xanthan gum. This will help achieve a similar texture. Be sure to check all other ingredients to ensure they are gluten-free, especially the baking powder.
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).