Peggy Dring'S Carrot Cake
A moist, spiced carrot cake packed with crunchy nuts, sweet raisins, and a hint of cinnamon—perfect for coffee breaks or holiday gatherings, delighting both sweet and savory lovers alike.
Ingredients
Instructions
- In a separate container, sift together flour, baking powder, baking soda, cinnamon, and salt.
- Mix raisins and walnuts (or pecans) with 2 tablespoons of the dry flour mixture.
- Beat together sugar, corn oil, and vanilla.
- Thoroughly beat in eggs, one at a time.
- Stir in the sifted dry ingredients in several additions, alternately with grated carrots.
- Stir in the floured raisins and nut mixture.
- Bake at 350°F for 1 hour and 15 minutes.
- Cool for 10 minutes before removing from pans.
Tips & Substitutions
For a moister cake, consider adding crushed pineapple or applesauce to the batter. If you want to cut down on sugar, you can substitute some of the sugar with mashed bananas. Toasting the walnuts or pecans enhances their flavor. Make sure to sift the flour and other dry ingredients well to prevent lumps. This recipe is great for serving at gatherings, as it is a favorite among American recipes.
Serving Suggestions
Serve the carrot cake with a dollop of cream cheese frosting on top for a classic touch. It pairs beautifully with Apricot Or Orange Salad for a refreshing contrast. Enjoy it as a dessert or afternoon snack with a cup of tea or coffee. For a festive touch, consider garnishing with toasted nuts or shredded coconut.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To freeze, wrap slices in plastic wrap and place them in a freezer bag for up to 3 months. Thaw in the refrigerator overnight before serving, and enjoy it slightly warmed or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Peggy Dring'S Carrot Cake contains roughly 701 calories, with 9g protein, 45g carbohydrates, and 57g fat. It is a good source of protein (19% of the Daily Value), calcium (19% of the Daily Value), and iron (13% of the Daily Value). Note that it is relatively high in sodium, at 1325mg per serving (58% 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 blend of whole wheat and all-purpose flour for a lighter cake while still retaining some nutritious value.
How can I make this cake vegan?
To make this carrot cake vegan, replace the eggs with flaxseed meal or applesauce, and use a plant-based oil. Additionally, substitute granulated sugar with coconut sugar or another vegan sweetener to keep it plant-based.
What can I do if my cake sinks in the middle?
If your carrot cake sinks in the middle, it could be due to overmixing or an incorrect oven temperature. Ensure you mix just until combined and check that your oven is calibrated correctly. Using an oven thermometer can help maintain the right baking temperature.
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).