Carrot Cake(20 Servings)
A moist, flavorful carrot cake with warm cinnamon and sweet grated carrots, perfect for gatherings and celebrations, topped with rich cream cheese frosting.
Ingredients
Instructions
- Mix the flour, sugar, baking soda, and cinnamon in a large bowl.
- Add eggs and oil, then beat vigorously until well combined.
- Fold in the grated carrots.
- Pour the batter into a large bundt, tube, or oblong pan.
- Bake at 350°F (175°C) for 45 minutes to 1.5 hours, until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before frosting.
- Frost with Cream Cheese Icing.
Tips & Substitutions
For a moister cake, consider adding a cup of crushed pineapple, drained, or a half cup of applesauce to the batter. You can substitute half of the oil with unsweetened applesauce for a lighter version. Be sure to sift the flour to avoid lumps and ensure an even texture. For a nutty flavor, add a cup of chopped walnuts or pecans, which also enhances the cake's texture.
Serving Suggestions
Serve this delightful carrot cake with a generous layer of Cream Cheese Icing for the classic taste, or try it with a drizzle of caramel sauce for a twist. It pairs beautifully with a cup of coffee or tea and makes a wonderful dessert after a hearty meal. For a brunch option, consider serving it alongside Peanut Butter Apple Dip for a refreshing contrast.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to one week. If you want to keep it longer, wrap individual slices in plastic wrap and freeze for up to three months. To reheat, let it thaw in the fridge overnight, then warm slices in the microwave for 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Carrot Cake(20 Servings) contains roughly 414 calories, with 5g protein, 45g carbohydrates, and 25g fat. It is an excellent source of vitamin A (92% of the Daily Value) and dietary fiber (25% of the Daily Value), and a good source of potassium and vitamin C. It also contributes 7g of dietary fiber toward your daily target.
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?
Absolutely! You can bake the cake a day in advance and store it in the refrigerator. Just make sure to frost it closer to serving time to maintain the icing's freshness. If you're prepping ahead for an event, consider wrapping and freezing the unfrosted cake layers and icing separately, then assemble before serving.
How do I know when the cake is done baking?
To check if your carrot cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. Baking time can vary based on your oven and the type of pan used, so start checking at the 45-minute mark for best results.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, the texture may be denser and slightly more crumbly. To improve moisture, consider adding an extra egg or a bit more oil. Whole wheat flour adds a nutty flavor that complements the carrots beautifully.
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).