Nana Bette'S Carrot Cake
Nana Bette's Carrot Cake is a moist, flavorful dessert featuring shredded carrots, coconut, walnuts, and pineapple, perfect for gatherings and special occasions.
Ingredients
Instructions
- Grease and flour a 13 x 9 x 2-inch dish.
- Mix the flour, baking soda, baking powder, salt, and cinnamon in a large bowl.
- Add the sugar, oil, eggs, and vanilla, and beat with a wooden spoon until smooth.
- Stir in the shredded carrots, flaked coconut, chopped walnuts, and drained crushed pineapple until blended.
- Pour the batter into the prepared pan.
- Bake at 350°F for 45 minutes.
- Press lightly in the center to check for doneness.
- Cool completely before serving.
Tips & Substitutions
For a moister cake, consider adding an extra egg or a bit of applesauce to the batter. If you prefer a lighter version, you can substitute half of the oil with unsweetened applesauce. To enhance the flavor, try adding a pinch of nutmeg or using freshly grated ginger. Ensure your carrots are finely shredded for a smoother texture. This cake can also be made as cupcakes, just adjust the baking time.
Serving Suggestions
Serve Nana Bette's Carrot Cake with a dollop of cream cheese frosting for an indulgent treat. It pairs beautifully with a cup of coffee or tea for a delightful afternoon snack. For a festive touch, consider serving it alongside a scoop of vanilla ice cream or fresh fruit. This cake also makes a wonderful dessert after a hearty meal like Stuffed Salisbury Steak or Spinach-Tomato Casserole.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. If freezing, wrap individual slices tightly in plastic wrap and place them in a freezer bag. Thaw in the refrigerator overnight before enjoying. Reheat slices in the microwave for a few seconds if desired.
Nutrition & Diet Analysis (per serving)
Each serving of Nana Bette'S Carrot Cake contains roughly 3029 calories, with 33g protein, 185g carbohydrates, and 250g fat. It is an excellent source of protein (67% of the Daily Value), iron (53% of the Daily Value), and dietary fiber (49% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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. To improve moisture, consider adding a bit more oil or an extra egg. It will still yield a delicious cake, although the flavor may be slightly nuttier.
How can I make this recipe nut-free?
To make this carrot cake nut-free, simply omit the chopped walnuts. You can replace them with additional shredded coconut or sunflower seeds for added texture and crunch without compromising the flavor.
Is it possible to make this cake vegan?
Yes! You can make a vegan version by replacing the eggs with flaxseed meal (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water for each egg) and using a plant-based oil. Ensure your sugar is vegan-friendly, as some brands process their sugar with bone char.
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).