Description
Experience the joy of baking with this delightful Flag Day Carrot Cake featuring sweetened condensed milk. Each slice is a moist, flavorful celebration of fresh carrots, warm spices, and creamy frosting. Perfect for gatherings or a cozy treat at home, this cake will have everyone asking for seconds!
Ingredients
Scale
- 2 cups finely grated fresh carrots (about 4–5 medium)
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1 cup sweetened condensed milk
- 3 large eggs (room temperature)
- ½ cup vegetable oil (canola recommended)
- 2 tsp pure vanilla extract
- ½ cup chopped walnuts or pecans (lightly toasted) (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans.
- Grate the carrots until you have about 2 cups of finely grated carrots.
- In a bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
- In another bowl, combine eggs, vegetable oil, condensed milk, and vanilla extract: whisk until smooth.
- Gently fold the wet mixture into the dry ingredients until just combined—avoid overmixing.
- Divide the batter between prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Allow cakes to cool before frosting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 22g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg