Claudette'S Carrot Cake
A moist, flavorful carrot cake packed with pineapple, coconut, walnuts, and raisins, perfect for dessert or special occasions, appealing to those who enjoy rich, wholesome flavors.
Ingredients
Instructions
- Combine eggs, sugar, and oil; beat well.
- Add grated carrots, well-drained crushed pineapple, flaked coconut, broken walnuts, and raisins; mix well.
- Add whole wheat flour, baking soda, cinnamon, and nutmeg; mix well.
- Pour batter into a greased and floured 10 x 14-inch pan.
- Bake at 350°F for 45 minutes.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. You can also use almond flour instead of whole wheat flour for a gluten-free option. Ensure your carrots are finely grated for a smoother texture. Don't skip the well-draining of the pineapple, as excess moisture can make the cake dense. Check for doneness with a toothpick; it should come out clean.
Serving Suggestions
This carrot cake is delightful on its own but can be enhanced with a cream cheese frosting or a sprinkle of powdered sugar. Pair it with a cup of tea or coffee for a cozy dessert experience. It also complements a fresh fruit salad for a light meal or a satisfying brunch. For a complete menu, serve alongside *Ready-When-You-Are Biscuits*.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, let it thaw in the refrigerator overnight, then warm individual slices in the microwave for about 15-20 seconds before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Claudette'S Carrot Cake contains roughly 960 calories, with 14g protein, 100g carbohydrates, and 61g fat. It is an excellent source of dietary fiber (48% of the Daily Value), vitamin A (42% of the Daily Value), and protein (29% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 648mg per serving (28% 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, this carrot cake can be made a day in advance. Simply bake and cool it completely, then wrap it tightly in plastic wrap and store it at room temperature. Frost it just before serving for the best texture and flavor.
What can I substitute for the walnuts?
If you have nut allergies or prefer a different flavor, you can substitute the walnuts with sunflower seeds or pumpkin seeds for a crunchy texture. For a sweeter twist, try adding chocolate chips instead.
Can I use regular flour instead of whole wheat flour?
Absolutely! You can use all-purpose flour in place of whole wheat flour if you prefer a lighter texture. The taste may be slightly different, but it will still yield a delicious cake.
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).