Description
Carrot Cake with Condensed Milk for Flag Day is a nostalgic dessert that brings warmth and sweetness to any celebration. This moist cake, infused with the aromatic spices of cinnamon and nutmeg, features tender shredded carrots and a rich drizzle of sweetened condensed milk. Perfect for gatherings or cozy afternoons, each bite is a delightful reminder of cherished family moments. Elevate your dessert table with this heartwarming treat that’s sure to impress your guests.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 2 cups shredded carrots (about 4 medium carrots)
- 1 cup sweetened condensed milk
- 3 large eggs
- ½ cup vegetable oil
Instructions
- Preheat the oven to 350°F (175°C) and grease two round baking pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and nutmeg.
- In another bowl, beat eggs and oil until smooth; gradually mix in the condensed milk.
- Gently fold in the shredded carrots.
- Combine wet and dry ingredients until just mixed; some lumps are okay.
- Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: For added moisture, consider incorporating crushed pineapple or nuts into the batter. Ensure all ingredients are at room temperature for best results.