Mimi'S Carrot Cake
A moist, flavorful carrot cake with warm spices and crunchy walnuts, perfect for celebrations or as a delightful afternoon treat for friends and family.
Ingredients
Instructions
- Mix and beat well the sugar, oil, and eggs.
- Add the sifted flour, cinnamon, nutmeg, soda, salt, and baking powder, and mix well.
- Add the grated carrots and chopped walnuts, and mix thoroughly.
- Pour the batter into greased and floured 8-inch pans (2 thick layers or 3 thinner layers) or a 13 x 9-inch pan.
- Bake at 350°F for 30 minutes.
Tips & Substitutions
For a moister cake, consider adding a cup of crushed pineapple, drained well. You can substitute vegetable oil with melted coconut oil for a different flavor profile. If walnuts aren't available, pecans or even almonds work beautifully. Make sure to sift the flour to aerate it, ensuring a light texture. Be mindful not to overmix once the flour is added to prevent a dense cake.
Serving Suggestions
This decadent carrot cake is perfect on its own, but for an extra touch, serve it with a dollop of cream cheese frosting. It pairs beautifully with a cup of coffee or a glass of cold milk. Consider serving alongside a fresh fruit salad or a scoop of vanilla ice cream for a delightful dessert experience. For more variations, check out Brenda'S Carrot Cake.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices wrapped tightly in plastic wrap and aluminum foil for up to 3 months. To reheat, simply warm slices in the microwave for 10-15 seconds or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Mimi'S Carrot Cake contains roughly 997 calories, with 12g protein, 38g carbohydrates, and 94g fat. It is an excellent source of dietary fiber (50% of the Daily Value) and protein (25% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 760mg per serving (33% 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 make this carrot cake ahead of time?
Yes, you can make the cake layers ahead of time. Bake, cool, and store them in the refrigerator for up to 3 days or freeze them for up to 3 months. Just make sure to wrap them well to prevent drying out. Frost just before serving for the best flavor and texture.
What can I use instead of eggs in this recipe?
If you're looking for an egg substitute, consider using unsweetened applesauce, with 1/4 cup replacing each egg. You can also use flaxseed meal mixed with water, where 1 tablespoon of flaxseed meal and 2.5 tablespoons of water equals one egg. This will keep your cake moist and delicious.
How can I tell when my carrot cake is done baking?
To check if your carrot cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it's ready. Keep an eye on it as baking times may vary slightly depending on your oven and pan size.
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).