Ruth'S Carrot Cake
Ruth's Carrot Cake is a moist, flavorful dessert packed with the natural sweetness of carrots and warm cinnamon spice. Its tender crumb makes it perfect for family gatherings or special occasions, offering a comforting treat that appeals to both kids and adults alike.
Ingredients
Instructions
- Mix all ingredients well.
- Pour batter into two prepared 8-inch round cake pans.
- Bake at 350°F (175°C) for 30 minutes or until the cake springs back to touch.
Tips & Substitutions
For a lighter cake, consider substituting half of the oil with unsweetened applesauce. If you can’t find baby food carrots, you can puree fresh cooked carrots until smooth. Make sure to mix the batter just until combined to avoid a dense cake. Adding crushed pineapple can enhance moisture and flavor, similar to variations found in American recipes.
Serving Suggestions
Serve this delicious carrot cake with a cream cheese frosting for a classic pairing. It also goes well with a scoop of vanilla ice cream or a dollop of whipped cream. For a delightful twist, try pairing it with a cup of coffee or tea, making it a perfect dessert after a meal or for an afternoon snack.
Storage & Reheating
Store leftover carrot cake in an airtight container in the refrigerator for up to a week. To keep it fresh, you can also wrap individual slices in plastic wrap. Reheat slices in the microwave for about 15-20 seconds, or enjoy them cold for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Ruth'S Carrot Cake contains roughly 356 calories, with 4g protein, 44g carbohydrates, and 20g fat. It is a good source of vitamin C (16% of the Daily Value). Note that it is relatively high in sodium, at 702mg per serving (31% 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 mix of both for a lighter result. Remember to adjust the liquid slightly if using whole wheat, as it absorbs more moisture.
How do I know when the cake is done baking?
The cake is done when it springs back to touch and a toothpick inserted into the center comes out clean. Keep in mind that baking times can vary, so it's a good idea to start checking a few minutes before the recommended time.
Can I freeze the carrot cake?
Absolutely! You can freeze the carrot cake before or after frosting. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to three months. Thaw it in the refrigerator overnight before serving.
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).