Great-Grandma'S Sheepwagon Carrot Cake
A moist, spiced carrot cake with raisins and nuts, perfect for sharing at family gatherings or tea time, featuring warm cinnamon, cloves, and nutmeg flavors.
Ingredients
Instructions
- In a medium saucepan, mix sugar, raisins, water, butter, grated carrots, cinnamon, ground cloves, and nutmeg.
- Simmer over low heat for 5 minutes.
- Cover and set aside for 12 hours.
- Next day, add chopped nuts, sifted flour, salt, soda, and baking powder to the mixture.
- Pour the batter into 2 well-greased loaf pans or 1 tube pan.
- Bake at 275°F (135°C) for 50 minutes.
- Allow the cake to cool.
- Sprinkle the top with powdered sugar or top with a broiled frosting.
Tips & Substitutions
For a moister cake, consider adding a half cup of unsweetened applesauce or shredded zucchini to the batter. You can substitute walnuts for the nuts if preferred, or leave them out entirely for a nut-free version. Ensure that the flour is measured correctly by spooning it into the measuring cup and leveling it off. This cake can be served with a side of Buttermilk Cookie Salad for a delightful contrast.
Serving Suggestions
Serve slices of the cake with a dusting of powdered sugar on top or a drizzle of cream cheese frosting for added sweetness. Pair this flavorful cake with a scoop of vanilla ice cream or a dollop of whipped cream. It also goes well with a cup of hot tea or coffee, making it perfect for an afternoon snack. Consider serving it alongside Pear-Cherry Cobbler for a delightful dessert spread.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days or refrigerate for up to a week. If you want to keep it longer, freeze slices wrapped in plastic wrap and aluminum foil for up to three months. To reheat, allow it to thaw in the refrigerator overnight and warm in the oven at 250°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Great-Grandma'S Sheepwagon Carrot Cake contains roughly 1517 calories, with 30g protein, 245g carbohydrates, and 57g fat. It is an excellent source of dietary fiber (150% of the Daily Value), iron (95% of the Daily Value), and calcium (62% of the Daily Value). Note that it is relatively high in sodium, at 1135mg per serving (49% 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 a different type of flour for this carrot cake?
Yes, you can substitute all-purpose flour with whole wheat flour for a healthier option, though it may result in a denser cake. Make sure to adjust the liquid slightly if using a different flour type, as whole wheat can absorb more moisture.
Is it necessary to let the mixture sit for 12 hours?
Yes, allowing the mixture to sit for 12 hours enhances the flavors and ensures the raisins absorb moisture, making the cake richer and more flavorful. If you're short on time, try to let it sit for at least 4 hours, but overnight is best.
Can I make this cake ahead of time?
Absolutely! This carrot cake can be made a day in advance, which allows the flavors to meld. Just make sure to store it properly. If frosting it, wait until the day of serving to apply, especially if using a cream cheese frosting, to maintain freshness.
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).