Crowned Carrot Cake
A moist, spiced carrot cake crowned with cream cheese frosting, perfect for gatherings and celebrations, featuring nuts, raisins, and warm spices for a delightful flavor.
Ingredients
- 1 Tbsp. shortening ⓘ
- 3/4 cup chopped nuts ⓘ
- 1 1/2 cups firmly packed brown sugar ⓘ
- 3/4 cup vegetable oil ⓘ
- 4 eggs ⓘ
- 1 1/2 cups all-purpose flour ⓘ
- 1 cup ground oat flour ⓘ
- 1 Tbsp. baking powder ⓘ
- 1 tsp. salt ⓘ
- 1 tsp. allspice ⓘ
- 1 tsp. cinnamon ⓘ
- 3 cups shredded carrots ⓘ
- 1 cup walnuts or 3/4 cup raisins ⓘ
- Cream Cheese Frosting ⓘ
Instructions
- Grease a 12-cup Bundt or 10-inch tube pan with shortening.
- Coat the greased pan with chopped nuts.
- In a large bowl, combine brown sugar and vegetable oil; mix well.
- Add eggs one at a time, beating well after each addition.
- Stir in all-purpose flour, ground oat flour, baking powder, salt, allspice, and cinnamon until just combined.
- Fold in shredded carrots and raisins or walnuts.
- Pour batter into the prepared pan, smoothing the top.
- Bake at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Frost with cream cheese frosting before serving.
Tips & Substitutions
For a moist cake, ensure your carrots are finely shredded. If you're out of oat flour, you can substitute it with an equal amount of all-purpose flour. Adjust the spices to your preference; nutmeg can be a nice addition. Adding pineapple can enhance flavor and moisture. If you're making this for a special occasion, consider serving it alongside Whoopi Pies for a delightful dessert spread.
Serving Suggestions
Serve this Crowned Carrot Cake with a generous layer of cream cheese frosting for the best experience. It pairs beautifully with a cup of tea or coffee. For a festive touch, add candied nuts on top of the frosting. This cake is perfect for brunch or dessert and can be complemented by side dishes like Citrus Bagel or even a fresh fruit salad.
Storage & Reheating
Store leftover 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 enjoy it cold. If you prefer warm cake, cover it with foil and heat in a preheated oven at 350°F for 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Crowned Carrot Cake contains roughly 680 calories, with 7g protein, 97g carbohydrates, and 39g fat. It is an excellent source of dietary fiber (48% of the Daily Value), calcium (47% of the Daily Value), and iron (30% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 1056mg per serving (46% 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 cake ahead of time?
Absolutely! You can bake the cake a day in advance, allowing it to cool completely before wrapping it in plastic wrap. This helps the flavors meld together. Just frost it the day you plan to serve, as the cream cheese frosting is best fresh.
What can I use instead of walnuts?
If you prefer a different flavor or have nut allergies, raisins are a great alternative. You can also use chopped pecans or sunflower seeds for added crunch. Feel free to experiment with dried fruits like cranberries for a unique twist.
Can I freeze this cake?
Yes, you can freeze the unfrosted cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before frosting and serving. This makes it perfect for preparing ahead of time for gatherings.
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).