Lillian'S Carrot Cake
A moist, flavorful carrot cake with walnuts and warm cinnamon, perfect for brunch or dessert, appealing to those who love classic, nutty, spiced baked treats.
Ingredients
Instructions
- Blend together oil, eggs, sugar, grated carrots, and chopped walnuts; set aside.
- Sift together flour, baking soda, cinnamon, and salt.
- Mix the sifted ingredients with the wet mixture until well combined.
- Pour the batter into a greased and floured 8 x 8 x 2-inch pan.
- Bake at 350°F (175°C) for 50 to 60 minutes.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. If you want extra flavor, try adding a teaspoon of vanilla extract or a handful of raisins. Make sure to finely grate the carrots to ensure they blend well into the batter. You can also add a pinch of nutmeg for a warm, spiced flavor. If you have leftover batter, it can be baked in muffin tins for delicious carrot cake muffins.
Serving Suggestions
Lillian's Carrot Cake is delightful on its own, but for an extra touch, serve it with a dollop of cream cheese frosting or a sprinkle of powdered sugar. It pairs beautifully with a cup of hot tea or coffee. For a festive touch, consider adding candied ginger or a side of fresh fruit salad. This cake also makes a wonderful dessert at gatherings alongside American recipes like Grandma's Feather Dumplings.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds or enjoy it cold. For an even more indulgent treat, warm it slightly and serve with a scoop of vanilla ice cream.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian'S Carrot Cake contains roughly 483 calories, with 6g protein, 55g carbohydrates, and 27g fat. It is a good source of protein (12% of the Daily Value) and iron (12% of the Daily Value). Note that it is relatively high in sodium, at 847mg per serving (37% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but it may result in a denser texture. To keep it light, you might want to use half all-purpose and half whole wheat flour to balance the flavors while still adding some nutritional value.
Is it necessary to add nuts to the cake?
No, adding nuts is optional. If you prefer a nut-free version, simply omit the chopped walnuts. You can also substitute with seeds like pumpkin or sunflower seeds for added crunch without the allergens.
Can I make this cake ahead of time?
Absolutely! This carrot cake keeps well, making it perfect for prepping ahead of time. You can bake it a day in advance, let it cool completely, and then store it wrapped in plastic wrap or in an airtight container until you're ready to serve.
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).