Mabel And Minnie'S Carrot Cake
A moist, flavorful carrot cake packed with grated carrots, pineapple, pecans, and coconut, perfect for celebrations or a delicious afternoon treat.
Ingredients
Instructions
- Sift together the flour, soda, salt, and cinnamon. Set aside.
- Mix oil, sugar, and eggs until well combined.
- Add the dry ingredients to the wet mixture and mix thoroughly.
- Stir in grated carrots, chopped pecans, crushed pineapple (undrained), coconut, vanilla, and grated orange rind.
- Pour the batter into a greased and floured large tube or Bundt pan.
- Bake at 350°F until the cake is done and a toothpick inserted in the center comes out clean.
Tips & Substitutions
To enhance the flavor of your carrot cake, consider using freshly grated carrots instead of pre-packaged for a sweeter taste and better texture. If you want a lighter option, you can substitute half of the oil with unsweetened applesauce. For added depth, try incorporating a pinch of nutmeg or ginger. If you’re short on pecans, walnuts are a great substitute and will still provide a lovely crunch.
Serving Suggestions
Serve this moist carrot cake with a dollop of cream cheese frosting for a deliciously rich treat. It pairs beautifully with a side of Boston Lettuce Salad for a refreshing contrast. Consider adding a scoop of vanilla ice cream for a delightful dessert experience. It’s perfect for celebrations or as an afternoon snack alongside a cup of tea or coffee.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. You can also freeze slices for up to 3 months. To reheat, simply thaw at room temperature and warm in the oven at 350°F for about 10 minutes to bring back its moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Mabel And Minnie'S Carrot Cake contains roughly 1577 calories, with 17g protein, 193g carbohydrates, and 57g fat. It is an excellent source of vitamin C (85% of the Daily Value), dietary fiber (74% of the Daily Value), and iron (39% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2180mg per serving (95% 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 the texture may be denser. It’s best to use a combination of both for a lighter cake. If you go fully whole wheat, consider adding a bit of extra moisture, like a splash of milk or extra oil, to help balance the density.
How can I make this recipe gluten-free?
To make a gluten-free version of this carrot cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure it's a blend that contains xanthan gum or add about 1/2 teaspoon to help with binding. Additionally, check that all other ingredients, like baking soda and vanilla, are gluten-free.
What can I use instead of Crisco oil?
If you prefer not to use Crisco oil, you can substitute it with vegetable oil or melted coconut oil for similar results. For a healthier option, consider using avocado oil or olive oil, which will impart a slight flavor but still keep the cake moist and delicious.
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).