Description
Flag Day Carrot Cake with Condensed Milk is a delightful dessert that combines nostalgia and celebration in every bite. This moist cake is infused with warm spices like cinnamon and nutmeg, creating a comforting aroma that fills your kitchen. Topped with a creamy condensed milk frosting, it offers a perfect balance of sweetness and texture. Ideal for Flag Day or any gathering, this cake promises to impress your family and friends while delivering an explosion of flavors.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 cups grated carrots (about 4 medium carrots)
- 4 large eggs
- 1 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk (for frosting)
- 1 cup chopped walnuts or pecans (optional)
- 1 cup raisins or cranberries (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
- Create a well in the dry ingredients and add eggs and oil; mix until just combined.
- Gently fold in grated carrots and nuts.
- Divide batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean.
- While the cakes cool, prepare the frosting by mixing condensed milk with softened butter until smooth.
- Once cooled, frost layers generously and serve.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 320
- Sugar: 24g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg