Glacier Bay Carrot Cake
A moist, flavorful carrot cake packed with shredded carrots, pineapple, coconut, and nuts, perfect for celebrations or satisfying dessert cravings with a tropical twist.
Ingredients
Instructions
- Combine all ingredients together in a mixing bowl.
- Grease and flour a 9 x 13-inch baking pan.
- Pour the batter into the prepared pan.
- Bake at 350°F (175°C) for 55 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool before spreading frosting over the top.
Tips & Substitutions
To enhance the flavor of your Glacier Bay Carrot Cake, consider adding a teaspoon of nutmeg or swapping some of the nuts for raisins or walnuts. If you prefer a lighter cake, use unsweetened applesauce in place of half the oil. Make sure your eggs and buttermilk are at room temperature for better mixing. For a unique twist, try adding shredded coconut to the frosting.
Serving Suggestions
This moist carrot cake is perfect for dessert or as a sweet snack with coffee or tea. It pairs beautifully with a dollop of cream cheese frosting or a scoop of vanilla ice cream. Consider serving it alongside a fresh fruit salad or Mom's Cranberry-Cheese Salad for a light and refreshing contrast.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. If you want to keep it longer, you can freeze the cake for up to three months. To reheat, let it thaw in the fridge overnight, then warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Glacier Bay Carrot Cake contains roughly 802 calories, with 15g protein, 127g carbohydrates, and 27g fat. It is an excellent source of vitamin A (55% of the Daily Value), iron (31% of the Daily Value), and protein (29% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1017mg per serving (44% 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 and store it in the refrigerator. Just ensure it's well covered to maintain moisture. If you plan to frost it, wait until just before serving to keep the frosting fresh and delicious.
What can I use instead of buttermilk?
If you don't have buttermilk on hand, you can easily make a substitute by mixing 3/4 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes until it curdles, and then use it in your recipe as directed.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. To maintain a lighter cake, consider using a blend of whole wheat and all-purpose flour or adding an extra egg to help with the structure.
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).