Dee'S Carrot Cake
A moist, flavorful carrot cake packed with grated carrots, pineapple, and nuts, topped with creamy cream cheese frosting—perfect for celebrations or a delightful treat.
Ingredients
- 3 cups sifted all-purpose flour ⓘ
- 2 cups sugar ⓘ
- 1 oz grated German sweet chocolate
- 2 teaspoons ground cinnamon ⓘ
- 1 1/2 teaspoons baking soda ⓘ
- 1 1/2 teaspoons salt ⓘ
- 1 teaspoon baking powder ⓘ
- 1 (8 oz) can crushed pineapple, drained ⓘ
- 3 eggs ⓘ
- 1 1/2 cups vegetable oil ⓘ
- 2 teaspoons vanilla ⓘ
- 2 cups raw grated carrots ⓘ
- 1 1/2 cups chopped pecans (optional) ⓘ
- 1/2 bag shredded coconut (optional) ⓘ
Instructions
- Combine flour, sugar, grated German chocolate, ground cinnamon, baking soda, salt, and baking powder in a bowl.
- Add drained crushed pineapple, beaten eggs, vegetable oil, and vanilla. Mix well at medium speed for 3 minutes.
- Fold in grated carrots, chopped pecans (if using), and coconut (if using).
- Pour batter into a buttered and floured tube pan.
- Bake at 350°F (175°C) for 75 to 90 minutes until a toothpick inserted in the center comes out clean.
- Allow the cake to cool for 10 minutes before removing from the pan.
- Frost with cream cheese frosting before serving.
Tips & Substitutions
To enhance the flavor, consider toasting the pecans before adding them to the batter. If you don't have German sweet chocolate, you can substitute with semisweet chocolate. Ensure the carrots are freshly grated for the best texture. For a lighter cake, you can substitute half the vegetable oil with unsweetened applesauce.
Serving Suggestions
Serve this delightful carrot cake with a generous layer of cream cheese frosting on top. It pairs beautifully with a cup of tea or coffee for a perfect afternoon treat. For a festive touch, garnish with additional pecans or coconut flakes. This cake also makes a great dessert alongside dishes like Mom'S Monkey Bread.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave individual slices for 15-20 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Dee'S Carrot Cake contains roughly 496 calories, with 5g protein, 51g carbohydrates, and 32g fat. It is an excellent source of vitamin A (84% of the Daily Value), dietary fiber (34% of the Daily Value), and vitamin C (30% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 1192mg per serving (52% 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 other types of nuts instead of pecans?
Absolutely! Walnuts or almonds can be great substitutes for pecans in this recipe. Just keep in mind that different nuts may alter the flavor slightly. Feel free to experiment based on your personal preference.
What can I use if I don't have crushed pineapple?
If crushed pineapple is unavailable, you can use unsweetened applesauce or finely chopped fresh pineapple. Both options will add moisture to the cake without overpowering the flavor.
How can I make this cake gluten-free?
To make this carrot cake gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Ensure that the baking powder and other ingredients are also gluten-free to maintain safety for those with gluten sensitivities.
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).