Recipe: Jane’s Carrot Cake
🕒 Total Time: 1 hour 10 minutes
🥄 Prep Time: 20 minutes
🔥 Cook Time: 50 minutes
👩🍳 Servings: 12
Description:
My dear friend and neighbor, Jane Graham, graciously shared this delightful carrot cake recipe with me many years ago, and it has since become a cherished family favorite. Not only is it incredibly delicious, but it also makes great cupcakes for packed lunches, and what’s more, it requires no icing, making it an effortlessly delightful treat for any occasion.
Ingredients:
- 2 cups sugar
- 1 1/4 cups vegetable oil
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup shredded coconut
- 2 cups grated carrots
- 1 cup crushed pineapple, drained
- 1 cup chopped walnuts
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×13-inch baking pan, ensuring the cake won’t stick.
- In a large mixing bowl, combine the sugar, eggs, vegetable oil, and vanilla extract.
- Using a spoon, blend the ingredients together until smooth and well combined.
- Stir in the all-purpose flour, ground cinnamon, baking soda, and salt until fully incorporated.
- Mix in the shredded coconut, grated carrots, crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
- Pour the batter into the prepared baking pan, spreading it out evenly.
- Bake in the preheated oven for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for a few minutes.
- If desired, you can ice the cake with your favorite frosting, but it’s equally delicious served plain.
- Slice and serve this delectable carrot cake to your family and friends, and enjoy the delightful flavors!
Nutritional Information (Per Serving):
- Calories: 611.7
- Total Fat: 39.7g
- Saturated Fat: 12.1g
- Cholesterol: 46.5mg
- Sodium: 442.6mg
- Total Carbohydrates: 61g
- Dietary Fiber: 4.7g
- Sugars: 37.6g
- Protein: 6.8g
Recipe Notes:
- For a tropical twist, consider adding a handful of chopped macadamia nuts or dried pineapple to the batter.
- This cake can also be baked into cupcakes for individual servings. Simply adjust the baking time accordingly, usually around 20-25 minutes.
- Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Feel free to customize this recipe by adding your favorite mix-ins, such as raisins, shredded zucchini, or even a sprinkle of shredded ginger for an extra kick of flavor.
