Sherry'S Carrot Cake
A moist, flavorful carrot cake packed with shredded coconut and nuts, perfect for celebrations or teatime. Its warm spices and sweet carrots make it a crowd-pleaser.
Ingredients
Instructions
- Mix sugar, oil, and eggs until thoroughly blended.
- Sift together flour, soda, salt, and cinnamon into the mixture and beat until smooth.
- Stir in all of the remaining ingredients: grated carrots, shredded coconut, chopped nuts, and raisins.
- Pour batter into a greased 13 x 9 1/2 x 2-inch pan.
- Bake at 325°F for 55 minutes.
- Frost with cream cheese frosting.
Tips & Substitutions
For a lighter texture, consider using unsweetened applesauce in place of half the oil. You can also substitute the chopped nuts with seeds for a nut-free version. If you prefer a sweeter cake, add an extra half cup of sugar. Ensure your carrots are finely grated to blend well with the batter, and don't skip sifting the dry ingredients for a smooth consistency.
Serving Suggestions
This carrot cake pairs beautifully with a rich cream cheese frosting to enhance its sweetness. Serve it alongside a cup of tea or coffee for a delightful afternoon treat. For a complete meal, consider serving with a light salad or a scoop of vanilla ice cream. It also complements well with other American recipes like Creamy Cornbread.
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 individual slices for up to 3 months. To reheat, place a slice in the microwave for 10-15 seconds, or let it sit at room temperature for about 30 minutes before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Sherry'S Carrot Cake contains roughly 932 calories, with 12g protein, 107g carbohydrates, and 52g fat. It is an excellent source of vitamin A (60% of the Daily Value), dietary fiber (29% of the Daily Value), and iron (27% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 747mg per serving (32% 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 it may result in a denser cake. To improve texture, consider using a mix of whole wheat and all-purpose flour. This will give you a healthier option while maintaining some lightness in the cake.
What can I use instead of raisins?
If you're not a fan of raisins, you can substitute them with dried cranberries, chopped dried apricots, or even chocolate chips for a different flavor profile. Each option will add a unique twist to the cake, so choose based on your personal preference.
How can I make this cake gluten-free?
To make a gluten-free version of Sherry's Carrot Cake, use a gluten-free all-purpose flour blend that contains xanthan gum. Be sure to check that all other ingredients, like baking soda and spices, are gluten-free. This way, you can enjoy the same delicious flavors without gluten.
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).