Mom’s Carrot Cake
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Recipe Category: Dessert
Keywords: Pineapple, Tropical Fruits, Fruit, Vegetable, Kid Friendly, Potluck, Weeknight, Oven, Less than 4 Hours, Easy
Description:
Straight from the cherished Family Recipe Box, this delightful Carrot Cake recipe holds a special place in the heart, reminiscent of childhood days when Mom’s kitchen was filled with the aroma of freshly baked treats. Although the original recipe lacks the heavenly icing she used to lovingly spread atop each slice, a classic cream cheese icing would undoubtedly complement this cake beautifully. Scribbled in Mom’s handwriting and dated November 9th, 1970, this recipe is a timeless treasure, brimming with nostalgia and love.
Ingredients:
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 eggs
- 1 cup applesauce
- 1 can (8 ounces) crushed pineapple
- 3 cups flour
- 2 teaspoons cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon nutmeg or allspice
- 2 cups grated carrots
- 1 cup chopped nuts, raisins, or candied fruit (optional)
Nutritional Information (Per Serving):
- Calories: 7017.1
- Fat: 364.4g
- Saturated Fat: 50.9g
- Cholesterol: 634.5mg
- Sodium: 5072.8mg
- Carbohydrates: 891g
- Fiber: 40.2g
- Sugar: 418.9g
- Protein: 85g
Recipe Yield: 1 carrot cake
Recipe Instructions:
-
Preheat Oven: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a tube pan by greasing and flouring it, ensuring the cake doesn’t stick.
-
Combine Wet Ingredients: In a large mixing bowl, combine the sugar, vegetable oil, and eggs. Beat them together until well incorporated.
-
Incorporate Fruit: Stir in the applesauce or crushed pineapple, adding a tropical twist to the batter. Mix until evenly distributed.
-
Sift Dry Ingredients: In a separate bowl, sift together the flour, cinnamon, salt, baking soda, and nutmeg or allspice. This step ensures a smooth and lump-free batter.
-
Combine Mixtures: Gradually add the sifted dry ingredients to the wet mixture, stirring gently until fully combined. Be careful not to overmix, as it can result in a dense cake.
-
Fold in Carrots: Gently fold in the grated carrots, incorporating them into the batter. The vibrant orange color of the carrots adds both flavor and visual appeal to the cake.
-
Optional Additions: If desired, add chopped nuts, raisins, or candied fruit to the batter for extra texture and flavor. These optional additions lend a delightful contrast to the soft crumb of the cake.
-
Bake: Pour the batter into the prepared tube pan, spreading it evenly. Place it in the preheated oven and bake for approximately 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
-
Cooling: Once baked, remove the cake from the oven and allow it to cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely before slicing and serving.
-
Icing (Optional): While the cake cools, prepare a luscious cream cheese icing to adorn each slice. Combine cream cheese, butter, powdered sugar, and vanilla extract until smooth and creamy. Spread a generous layer over the cooled cake for an indulgent finishing touch.
-
Serve and Enjoy: Slice the carrot cake into generous portions and serve it with a dollop of cream cheese icing, if desired. Whether enjoyed as a sweet treat for dessert or a delightful accompaniment to afternoon tea, Mom’s Carrot Cake is sure to evoke fond memories and satisfy even the most discerning palates.
-
Note: It is recommended not to double this recipe to ensure optimal results. Each ingredient is meticulously measured to achieve the perfect balance of flavors and textures, making every bite a blissful indulgence reminiscent of Mom’s lovingly crafted confections.
