Swiss Carrot Cake
A moist and flavorful carrot cake featuring warm cinnamon, chopped nuts, and sweet pineapple, perfect for celebrations or afternoon tea. Its tender crumb and rich flavors make it a crowd-pleaser for all ages, offering a delightful combination of fruity, nutty, and spicy notes.
Ingredients
Instructions
- In a large mixing bowl, beat sugar, corn oil, and butter together.
- With a beater at low speed, add sifted dry ingredients alternating with eggs, beginning and ending with the dry ingredients.
- Add grated carrots, chopped nuts, and drained crushed pineapple to the mixture.
- Grease a 10-inch tube pan.
- Bake at 350°F (175°C) for 1 hour.
Tips & Substitutions
For a moist Swiss Carrot Cake, ensure the grated carrots are finely shredded. You can substitute the corn oil with vegetable oil or melted coconut oil for a different flavor. If you prefer a less sweet cake, reduce the sugar to 1 1/2 cups. Adding a pinch of nutmeg can also enhance the spice profile. This cake pairs beautifully with Grandma Flo'S Lemon Pie as a delightful dessert duo.
Serving Suggestions
Serve the Swiss Carrot Cake dusted with powdered sugar or topped with cream cheese frosting for added sweetness. It pairs excellently with a cup of coffee or tea. For a festive touch, consider serving it alongside a Tutti-Frutti Milk Shake for a fun dessert experience. This cake is perfect for brunch or as a delightful afternoon snack.
Storage & Reheating
To store leftovers, wrap the cake tightly in plastic wrap or place it in an airtight container. It can be kept at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. To reheat, simply slice and microwave for 10-15 seconds until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Swiss Carrot Cake contains roughly 693 calories, with 5g protein, 54g carbohydrates, and 52g fat. It is an excellent source of vitamin A (127% of the Daily Value), dietary fiber (32% of the Daily Value), and potassium (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 1368mg per serving (59% 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 in this recipe. However, the cake may have a denser texture. To maintain moisture, consider adding an extra tablespoon of oil or an additional egg to the batter.
How can I make this cake gluten-free?
To make a gluten-free Swiss Carrot Cake, substitute the all-purpose flour with a gluten-free flour blend. Ensure the blend contains xanthan gum or add a teaspoon to help with the structure. Always check the labels of other ingredients to ensure they are gluten-free.
Can I add raisins or coconut to the recipe?
Absolutely! You can add 1 cup of raisins or shredded coconut to the batter for added flavor and texture. Just be mindful of the moisture content, and consider reducing the pineapple slightly if you add both to keep the balance right.
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).