| Prep: 20 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 400 | 23g | 3g | 45g |
| sugars | fibre | protein | salt |
| 32g | 3g | 4g | 0.4g |
Growing up in Montana, I’ve always held onto the flavors of my childhood – those earthy, comforting tastes of the ingredients native to my homeland. So, when I stumbled across the Mace-Spiced Carrot Cake, it felt like a marvelous blending of the past and a new world of aromatic spices. As an avid lover of experimenting with new flavors, this recipe intrigued me immediately.
If you think carrot cake is just another dessert, wait until you try this version spiced with the delicate yet complex flavor of ground mace. This spice, derived from the outer covering of the nutmeg seed, is a bit more intense than the nutmeg itself, providing a warm, subtle heat that pairs beautifully with cinnamon and nutmeg. Its inclusion in the Mace-spiced Carrot Cake brings a delightful twist to a classic culinary favorite.
A Symphony of Flavor
The Mace-Spiced Carrot Cake boasts a wonderful medley of ingredients that create layers of texture and taste. The grated carrots bring natural sweetness and moisture, while the crushed pineapple adds a tangy juiciness that lightens the richness of the cake. Toasted walnuts add a crunch that contrasts perfectly with the soft cake layers, and the mix of spices tantalizes the taste buds with every bite.
A Healthier Indulgence
In addition to its incredible flavor, this cake also carries some surprising health benefits. Carrots are loaded with beta-carotene, an antioxidant that the body converts to vitamin A, crucial for good vision and a robust immune system. If you’re looking for a sweet treat with a hint of healthfulness, this cake certainly fits the bill. The use of vegetable oil instead of butter keeps it moist while potentially lowering the saturated fat content, making it a somewhat lighter option among indulgent desserts.
Similar to beloved classics like Hummingbird Cake or even Zucchini Bread, this Mace-Spiced Carrot Cake could become a staple in your dessert repertoire. Its warm and inviting flavors make it an excellent companion to a cup of spiced tea or coffee, and it would sit beautifully alongside a rustic dish like venison stew or a hearty bison burger – paying homage to my roots while celebrating new culinary adventures.
For more on the benefits of beta-carotene and other healthy components in this cake, check out these health guidelines. You might also enjoy exploring the history and uses of mace as a spice here.
What You’ll Need
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground mace
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup crushed pineapple, drained
- 1/2 cup chopped walnuts
Method
Step One
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan, or line it with parchment paper.
Step Two
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground mace, ground cinnamon, ground nutmeg, and salt. Set aside.
Step Three
In a large bowl, beat the eggs and granulated sugar together until light and fluffy. Gradually add the vegetable oil and vanilla extract, continuing to beat until well combined.
Step Four
Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step Five
Fold in the grated carrots, drained crushed pineapple, and chopped walnuts until evenly distributed throughout the batter.
Step Six
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Step Seven
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer the cake to a wire rack to cool completely before frosting or serving.
