Dad'S Carrot Cake
A moist, flavorful carrot cake packed with pineapple, raisins, and walnuts, perfect for celebrations or afternoon tea, appealing to those who love spice and sweetness.
Ingredients
Instructions
- Cream eggs, sugar, and oil together.
- Add flour, baking soda, salt, and cinnamon to the mixture.
- Mix well until fully combined.
- Add drained pineapple, grated carrots, raisins, walnuts, and orange peel to the batter.
- Pour the batter into greased and floured 9-inch pans.
- Bake at 350°F (175°C) for 30 to 45 minutes, or until the center springs back when lightly touched or a toothpick inserted comes out clean.
Tips & Substitutions
For a lighter texture, consider using half whole wheat flour for added nutrition. You can substitute applesauce for half of the oil to reduce fat content. If you don't have walnuts, pecans or almonds work well. Ensure your eggs are at room temperature for better incorporation into the batter. Adding a pinch of nutmeg can enhance the spice profile, complementing the cinnamon.
Serving Suggestions
This delicious carrot cake is perfect for any occasion and pairs beautifully with a cream cheese frosting. Consider serving it alongside a scoop of vanilla ice cream for an indulgent dessert. For a brunch option, it complements well with coffee or tea and can be enjoyed with dishes like Old Fashion Light And Fluffy Pancakes.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. To maintain moisture, you can place a slice of bread inside the container. When ready to enjoy, reheat individual slices in the microwave for about 15-20 seconds, or warm in the oven at 350°F (175°C) for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Dad'S Carrot Cake contains roughly 730 calories, with 5g protein, 79g carbohydrates, and 46g fat. It is an excellent source of vitamin A (136% of the Daily Value), dietary fiber (38% of the Daily Value), and potassium (24% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 1178mg per serving (51% 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?
Absolutely! You can bake the cake layers a day in advance and store them wrapped tightly in plastic wrap. Frost the cake on the day you plan to serve it to keep the frosting fresh and the cake moist.
Can I freeze the carrot cake?
Yes, you can freeze the unfrosted carrot cake for up to three months. Make sure to wrap it securely in plastic wrap and then aluminum foil. Thaw it in the refrigerator overnight before serving, and frost once fully thawed.
What can I use instead of eggs?
You can use flax eggs as a substitute; mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg. Alternatively, applesauce or mashed bananas can also work well in this recipe, providing moisture and sweetness.
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).