Large Carrot Cake
A moist and flavorful carrot cake with warm cinnamon and crunchy pecans, perfect for celebrations or teatime, appealing to those who love classic, hearty desserts.
Ingredients
Instructions
- Beat the eggs until well combined.
- Add sugar, self-rising flour, cinnamon, and Wesson oil; mix well.
- Fold in grated carrots and chopped pecans; mix until evenly incorporated.
- Pour batter into a greased tube pan.
- Bake at 350°F for 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before frosting with cream cheese icing.
Tips & Substitutions
For a moister carrot cake, consider adding crushed pineapple or applesauce to the batter. If you prefer a lighter version, you can substitute half of the oil with unsweetened applesauce. For a nut-free option, simply omit the chopped pecans. Be sure to use fresh, finely grated carrots to enhance both flavor and texture. This cake pairs beautifully with cream cheese icing, which complements the spices perfectly.
Serving Suggestions
Serve slices of carrot cake with a generous spread of cream cheese icing on top. This cake is delightful on its own, but you can also pair it with a scoop of vanilla ice cream or a dollop of whipped cream for added indulgence. It makes a wonderful dessert after a hearty meal or as a sweet treat with coffee. For more delicious dessert ideas, browse more American recipes.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply thaw in the refrigerator overnight and bring to room temperature before serving or warm individual slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Large Carrot Cake contains roughly 688 calories, with 10g protein, 80g carbohydrates, and 40g fat. It is an excellent source of vitamin A (60% of the Daily Value), dietary fiber (37% of the Daily Value), and vitamin C (27% of the Daily Value), and a good source of iron and calcium. It also contributes 10g of dietary fiber toward your daily target.
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 all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour for self-rising flour. Just add 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt for every cup of all-purpose flour to ensure the cake rises properly.
How can I make this cake healthier?
To make a healthier version, consider reducing the sugar by a third or substituting with a natural sweetener like honey or maple syrup. You can also replace half of the oil with applesauce and add some crushed walnuts for extra nutrition and texture.
Can I make this cake in advance?
Absolutely! You can bake the carrot cake a day or two in advance. Just be sure to let it cool completely, then wrap it tightly in plastic wrap and store it in the refrigerator. This can enhance the flavors as they meld together.
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).