Super Carrot Cake
A moist, flavorful carrot cake packed with pineapple, coconut, and nuts, perfect for celebrations or a delightful dessert with warm spices and a tender crumb.
Ingredients
- 3 c. carrots, shredded ⓘ
- 1 Tbsp. lemon juice ⓘ
- 1 (20 oz.) can crushed pineapple, drained ⓘ
- 3 c. flour, unsifted ⓘ
- 5 eggs ⓘ
- 2 c. sugar ⓘ
- 2 Tbsp. baking powder ⓘ
- 1/2 tsp. allspice ⓘ
- 1 1/2 c. vegetable oil ⓘ
- 2 tsp. baking soda ⓘ
- 1 c. walnuts, chopped ⓘ
- 1 c. coconut ⓘ
- 1 c. raisins ⓘ
- 2 tsp. vanilla ⓘ
- 1 tsp. salt ⓘ
- 2 tsp. cinnamon ⓘ
- 1/2 tsp. cloves ⓘ
- 1/2 tsp. nutmeg ⓘ
Instructions
- Cream eggs, sugar, and oil together; then add dry ingredients.
- Fold in the pineapple, coconut, raisins, and nuts.
- Pour batter into a greased 11 x 15-inch pan.
- Bake at 350°F (175°C) for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of orange zest or substituting half the sugar with brown sugar. If you're out of walnuts, pecans work well as a substitute. For a lighter version, you can use applesauce instead of some oil, keeping the cake moist while reducing fat. Ensure your carrots are finely shredded for even distribution in the batter.
Serving Suggestions
This Super Carrot Cake pairs beautifully with a cream cheese frosting or can be served plain with a dusting of powdered sugar. For a delightful contrast, serve alongside a scoop of vanilla ice cream. It also makes a fantastic addition to brunch, complementing dishes like Honey Dinner Rolls or savory quiches for a balanced meal.
Storage & Reheating
To store leftovers, place the cooled cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate it wrapped in plastic wrap for up to a week. To reheat, slice individual pieces and microwave for 15-20 seconds, or enjoy it cold straight from the fridge for a refreshing treat.
Nutrition & Diet Analysis (per serving)
Each serving of Super Carrot Cake contains roughly 846 calories, with 14g protein, 122g carbohydrates, and 29g fat. It is an excellent source of dietary fiber (86% of the Daily Value), vitamin A (80% of the Daily Value), and iron (44% of the Daily Value). Note that it is relatively high in sodium, at 912mg per serving (40% 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?
Yes, this carrot cake can be made a day in advance. In fact, letting it sit overnight enhances the flavors as they meld together. Just be sure to store it properly in an airtight container to maintain its moisture.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on baking time; it usually takes between 45 minutes to 1 hour depending on your oven, so check around the 45-minute mark.
Can I freeze the Super Carrot Cake?
Absolutely! You can freeze the un-frosted cake for up to three months. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to enjoy, thaw it in the refrigerator overnight. If desired, frost it just before serving for the best 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).