Description
Flag Day Carrot Cake with Condensed Milk is a delightful dessert that captures the essence of summer celebrations in every bite. This moist and flavorful cake, enriched with creamy condensed milk, is perfect for any occasion—from festive gatherings to simple weeknight treats. The combination of fresh grated carrots, warm spices, and optional nuts or raisins creates a delectable experience that will leave everyone wanting more. Elevate your celebrations and create cherished memories with this easy-to-make recipe.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp salt
- 2 cups grated carrots (about 4 medium-sized)
- 1 cup condensed milk
- 4 large eggs
- ½ cup vegetable oil
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line them with parchment paper.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt until well combined.
- Create a well in the center of the dry ingredients and add the grated carrots, eggs, vegetable oil, and condensed milk. Stir gently until just combined.
- If using nuts or raisins, fold them into the batter carefully to maintain a fluffy texture.
- Divide the batter evenly between the prepared pans and bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely before frosting.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg