Grandma Trey Clement'S Carrot Cake
A moist, flavorful carrot cake infused with cinnamon and pineapple, topped with nuts and coconut, perfect for gatherings or as a delightful dessert for any occasion.
Ingredients
Instructions
- Combine oil, sugar, and eggs in a large mixing bowl.
- Beat the mixture until smooth and well combined.
- Add dry ingredients, grated carrots, chopped nuts, coconut, and drained pineapple to the mixture.
- Mix until all ingredients are evenly incorporated.
- Pour batter into a greased 13 x 9-inch baking pan.
- Bake in a preheated oven at 350°F (175°C) for 35 to 40 minutes.
- Check for doneness with a toothpick inserted into the center; if it comes out clean, the cake is ready.
Tips & Substitutions
For a lighter cake, consider substituting half of the vegetable oil with unsweetened applesauce. If you prefer a nut-free version, simply omit the chopped nuts or replace them with sunflower seeds. For added moisture, you can include 1/2 cup of shredded zucchini. Remember to sift the flour and baking powder for a fluffier texture. This cake pairs beautifully with Granny Mcmullen'S Potato Salad.
Serving Suggestions
This delightful carrot cake is best served with a cream cheese frosting for a classic touch. It can also be enjoyed plain or with a light dusting of powdered sugar. Pair it with a cup of coffee or a glass of iced tea for a perfect afternoon treat. For a festive touch, serve alongside Chocolate Crescent Bars for a dessert spread.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To freeze, wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Trey Clement'S Carrot Cake contains roughly 1870 calories, with 26g protein, 227g carbohydrates, and 98g fat. It is an excellent source of vitamin A (55% of the Daily Value), protein (52% of the Daily Value), and iron (48% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 3000mg per serving (130% 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, you can bake the cake a day in advance. Allow it to cool completely, then cover it with plastic wrap and store it at room temperature. If you plan to frost it, wait until just before serving to apply the frosting to maintain freshness.
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe. However, you may want to add an extra tablespoon of liquid to the batter as whole wheat flour can absorb more moisture, resulting in a denser cake.
What other mix-ins can I add to the cake?
Feel free to customize your carrot cake by adding raisins, shredded coconut, or even chocolate chips. For a tropical twist, consider mixing in chopped walnuts and crushed pineapple for a flavorful variation. Just ensure not to overload the batter to maintain the cake's 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).