Maine Carrot Cake
A moist, flavorful carrot cake with warm cinnamon and crunchy nuts, perfect for gatherings or afternoon treats, showcasing the natural sweetness of fresh carrots.
Ingredients
Instructions
- Cream together oil, sugar, and eggs in a mixing bowl.
- Add the dry ingredients: flour, baking soda, cinnamon, and salt; mix well.
- Stir in the junior carrots and chopped nuts until evenly combined.
- Grease and flour a 13 x 9-inch baking pan.
- Pour the batter into the prepared pan.
- Bake at 300°F (150°C) for about 1 hour or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a lighter version, consider using applesauce in place of half the oil. You can also substitute half of the sugar with honey or maple syrup for added depth. If you prefer a different texture, try using crushed pineapple instead of junior carrots. Always ensure your baking soda is fresh for optimal rising.
Serving Suggestions
This Maine Carrot Cake is delightful on its own but pairs beautifully with a dollop of cream cheese frosting or a scoop of vanilla ice cream. Serve it alongside a cup of coffee or tea for a perfect afternoon treat. For a festive touch, garnish with chopped walnuts or a sprinkle of cinnamon.
Storage & Reheating
Store leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds, or warm in a 300°F oven for 10 minutes to restore moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Maine Carrot Cake contains roughly 642 calories, with 7g protein, 78g carbohydrates, and 35g fat. It is a good source of calcium (17% of the Daily Value), vitamin C (17% of the Daily Value), and protein (14% of the Daily Value). Note that it is relatively high in sodium, at 740mg per serving (32% 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 fresh carrots instead of junior carrots?
Yes, you can use grated fresh carrots instead of junior carrots. About 2 cups of finely grated fresh carrots will provide a similar texture and flavor. Just make sure to drain any excess moisture to prevent the batter from becoming too wet.
How can I make this cake more flavorful?
To enhance the flavor, consider adding a teaspoon of vanilla extract or a pinch of nutmeg. You can also incorporate crushed pineapple or raisins for added sweetness and texture. Experimenting with spices like ginger can also give it a unique twist.
Is this cake suitable for freezing?
Yes, this cake freezes well! Wrap individual slices or the whole cake tightly in plastic wrap and foil, then store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving to maintain its moisture.
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).