Upper Crust Carrot Cake
A moist and flavorful carrot cake packed with shredded carrots, coconut, pecans, and warm spices, perfect for special occasions or a delightful afternoon treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Combine dry ingredients and sift into a large bowl.
- Add remaining ingredients: salad oil, eggs, crushed pineapple, coconut, chopped pecans, and shredded carrots.
- Mix well until all ingredients are evenly incorporated.
- Grease and flour a 9 x 13-inch pan.
- Place wax paper in the bottom of the pan.
- Pour batter into the prepared pan.
- Bake for 50 minutes or until the top springs back to touch.
- Let the cake cool on a rack in the pan before removing.
Tips & Substitutions
For a lighter cake, consider substituting half the salad oil with unsweetened applesauce. You can also use whole wheat flour for added nutrition, but remember it may affect the texture. If you want to enhance the flavor, add a pinch of nutmeg or a handful of raisins. Ensure the carrots are finely shredded for even distribution and moisture.
Serving Suggestions
This Upper Crust Carrot Cake is delicious on its own but pairs beautifully with Mrs. Holley'S Real Fudge Icing for a decadent treat. Serve it alongside a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert. For a complete meal, consider serving it with a fresh fruit salad or a cup of coffee.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To reheat, place individual slices in the microwave for about 15-20 seconds or warm in the oven at 350°F for 5-10 minutes. This will help retain the cake's moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Upper Crust Carrot Cake contains roughly 393 calories, with 7g protein, 53g carbohydrates, and 19g fat. It is an excellent source of vitamin A (38% of the Daily Value), dietary fiber (29% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 1009mg per serving (44% 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 other nuts instead of pecans?
Yes, you can substitute pecans with walnuts or almonds based on your preference. Just ensure they are chopped and toasted for enhanced flavor. This will not only add a nice crunch but also complement the sweetness of the carrots.
How do I know when the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few crumbs, the cake is ready. The top should also spring back when lightly touched. Avoid overbaking to keep it moist.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day in advance. Just let it cool completely before wrapping it tightly in plastic wrap and storing it at room temperature. This allows the flavors to meld beautifully, making it even more delicious when served.
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).