Sugar And Spice Carrot Cake
A moist, flavorful carrot cake packed with warm spices, perfect for gatherings or tea time. Optional pineapple, raisins, and nuts enhance its richness.
Ingredients
Instructions
- Blend the eggs, grated carrots, brown sugar, and vegetable oil until well combined.
- Add the flour, cinnamon, salt, and baking soda to the mixture and stir until incorporated.
- Pour the batter into a greased 9 x 13-inch pan.
- Bake at 350°F (175°C) for 45 minutes or until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding crushed pineapple to the batter, which pairs beautifully with the spices. If you're out of brown sugar, you can substitute it with white sugar mixed with a bit of molasses. Ensure your carrots are finely grated for better texture. For added moisture, you might also include applesauce.
Serving Suggestions
Serve this delightful carrot cake with a dollop of cream cheese frosting for an indulgent treat. It pairs wonderfully with a cup of coffee or tea. For a festive touch, top with Maple Candied Walnuts for added crunch and flavor. You could also serve it alongside a scoop of vanilla ice cream for dessert.
Storage & Reheating
Store leftover carrot cake in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. If freezing, wrap individual slices tightly in plastic wrap and then foil, storing them for up to three months. To reheat, simply microwave slices for 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Sugar And Spice Carrot Cake contains roughly 488 calories, with 7g protein, 93g carbohydrates, and 10g fat. It is a good source of iron (17% of the Daily Value), protein (15% of the Daily Value), and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 725mg 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 make this cake ahead of time?
Absolutely! This carrot cake actually improves in flavor after a day or two. You can bake it in advance and store it tightly wrapped to keep it fresh. Just frost it on the day you plan to serve for the best results.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, try using a mixture of 1/4 cup unsweetened applesauce or 1/4 cup mashed banana per egg. This works well in moist recipes like this carrot cake without altering the flavor significantly.
Is it possible to make this cake gluten-free?
Yes, you can make this cake gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check that all other ingredients are gluten-free as well, and consider adding a little xanthan gum to help with texture.
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).