Mary Spires' Carrot Cake
A moist, flavorful carrot cake featuring warm cinnamon and tender grated carrots, perfect for celebrations or tea time, topped with rich Nut Frosting.
Ingredients
Instructions
- Sift together the flour, baking powder, baking soda, cinnamon, and salt; set aside.
- Combine oil and sugar in a mixing bowl.
- Mix well and then add eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients, mixing well.
- Add the grated carrots and mix until evenly incorporated.
- Divide the batter evenly into three greased and floured 8-inch layer cake pans.
- Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Remove from the oven, let cool in pans for a few minutes, then turn out onto racks and cool completely.
- Once cooled, fill and frost with Nut Frosting.
Tips & Substitutions
For a lighter texture, you can substitute half of the oil with unsweetened applesauce. If you prefer a spicier flavor, consider adding a pinch of nutmeg or ginger. Ensure your carrots are finely grated for even distribution throughout the cake. To enhance the cake's moisture, try using freshly grated carrots instead of pre-packaged ones, as they tend to be drier.
Serving Suggestions
This carrot cake is delightful on its own, but you can elevate its presentation by serving it with a scoop of Old Fashioned Sugar-Free Vanilla Ice Cream. Pair it with a cup of tea or coffee for a cozy afternoon treat. For a festive touch, consider garnishing with chopped walnuts or toasted coconut on top.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or aluminum foil to keep it moist, and place it in the refrigerator for up to one week. If you wish to freeze it, slice the cake and wrap individual pieces for easy access later. Allow to thaw at room temperature or microwave for a few seconds to enjoy.
Nutrition & Diet Analysis (per serving)
Each serving of Mary Spires' Carrot Cake contains roughly 330 calories, with 8g protein, 69g carbohydrates, and 3g fat. It is an excellent source of vitamin A (65% of the Daily Value), and a good source of dietary fiber and iron. Note that it is relatively high in sodium, at 988mg per serving (43% 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, but it may yield a denser cake. Consider using a mix of all-purpose and whole wheat flour for a lighter texture while still adding some whole grain benefits.
How can I make this cake gluten-free?
To make a gluten-free carrot cake, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure the blend contains xanthan gum for proper structure. Check that all other ingredients, especially the baking powder, are gluten-free.
What can I use instead of salad oil?
You can use vegetable oil or melted coconut oil as a substitute for salad oil. For a richer flavor, try using melted butter, but keep in mind it will alter the cake's texture slightly.
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).