The aroma of freshly baked Flag Day Carrot Cake with Condensed Milk wafts through the air, inviting you into a world of sweet indulgence. Picture this: a moist, fluffy cake layered with creamy condensed milk frosting, all topped off with crunchy walnuts and bursts of cinnamon that dance on your palate. This isn’t just dessert; it’s a celebration of flavors that demands to be savored.
Every slice tells a story, whether it’s a family gathering on Flag Day or simply a Tuesday afternoon craving for something sweet. I remember baking this cake while my kids danced around the kitchen, their laughter mingling with the warm scent of spices wafting from the oven. It’s the kind of cake that brings everyone together, creating memories sweeter than sugar itself.
Why You'll Love This Recipe
- This delightful Flag Day Carrot Cake with Condensed Milk is incredibly easy to whip up in just under an hour
- Its rich and moist texture will have your taste buds dancing with joy
- The vibrant colors not only make it stunning but also irresistible at any gathering
- Versatile enough to serve at parties or as an everyday treat, it fits any occasion perfectly
I once made this cake for a neighborhood potluck, and let me tell you, the praise was as plentiful as the frosting on the cake!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
All-Purpose Flour: A staple in most kitchens; makes the cake light and fluffy.
Granulated Sugar: Sweetens the batter beautifully; feel free to adjust based on your taste.
Baking Powder: Helps the cake rise; ensure it’s fresh for best results.
Baking Soda: Adds extra lift; don’t skip this step!
Cinnamon: Brings warmth and spice to every bite; opt for freshly ground if possible.
Salt: Enhances flavor; just a pinch can elevate your cake.
Eggs: Binds everything together; room temperature eggs work best.
Vegetable Oil: Keeps the cake moist; can substitute with melted coconut oil for added flavor.
Shredded Carrots: The star ingredient! Freshly grated adds moisture and sweetness.
Condensed Milk: A key ingredient for that creamy frosting; use full-fat for richness.
Chopped Walnuts (optional): Adds crunch and nuttiness; toast them lightly for enhanced flavor.
Vanilla Extract: For depth of flavor; pure extract is always best!
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat Your Oven: Preheat your oven to 350°F (175°C). Prepare two 9-inch round baking pans by greasing them lightly with butter or nonstick spray.
Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt until well combined. The blend should smell heavenly!
Add Eggs and Oil: Create a well in the center of your dry mix and add eggs and vegetable oil. Mix gently until no dry spots remain but avoid overmixing—this keeps your cake fluffy.
Incorporate Shredded Carrots: Fold in shredded carrots using a spatula until evenly distributed. The vibrant orange color will brighten up your batter like sunshine!
Bake Your Cake: Divide the batter evenly between prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick inserted comes out clean—this part always feels like suspenseful magic!
Create Frosting Magic: In a separate bowl, beat condensed milk with softened butter until creamy and smooth. Feel free to add vanilla extract for an aromatic touch!
Strongly frost between layers and on top of your cooled cakes once they have reached room temperature. Sprinkle chopped walnuts on top if desired.
Enjoy every bite of your homemade Flag Day Carrot Cake with Condensed Milk as it becomes a centerpiece at any gathering!
You Must Know
- This Flag Day Carrot Cake with Condensed Milk is not just a dessert; it’s a celebration!
- The combination of moist carrot cake and sweet condensed milk creates a delightful experience that will have everyone asking for seconds
- Plus, it’s easy to make, even for beginners!
Perfecting the Cooking Process
Start by grating the carrots and mixing the dry ingredients first. While those mingle, prepare the wet ingredients to ensure everything blends smoothly.
Add Your Touch
Feel free to swap out walnuts for pecans or add pineapple for extra sweetness. A sprinkle of cinnamon can elevate the flavor even more.
Storing & Reheating
Store the cake in an airtight container in the fridge for up to five days. Reheat slices in the microwave for a cozy treat.
Chef's Helpful Tips
- To perfect your Flag Day Carrot Cake with Condensed Milk, remember that fresh grated carrots yield better moisture
- Avoid overmixing your batter to maintain a fluffy texture
- Lastly, let your cake cool completely before frosting for best results
Sometimes, I whip up this cake just to see friends’ eyes light up when they take a bite. Their smiles are worth every minute spent in the kitchen!
FAQ
Can I use other types of milk in this recipe?
Yes, you can substitute condensed milk with evaporated milk for a lighter version.
How long will this cake stay fresh?
This Flag Day Carrot Cake with Condensed Milk stays fresh in the fridge for about five days.
Can I freeze leftover carrot cake?
Absolutely! Wrap slices tightly and store them in the freezer for up to three months.
Flag Day Carrot Cake with Condensed Milk
- Total Time: 45 minutes
- Yield: Serves approximately 8 slices 1x
Description
Flag Day Carrot Cake with Condensed Milk is a delectable treat that brings warmth and joy to any occasion. This moist, fluffy cake, layered with creamy condensed milk frosting and garnished with crunchy walnuts, is infused with aromatic cinnamon for a delightful flavor experience. Perfect for celebrations or a simple afternoon indulgence, this cake not only satisfies your sweet tooth but also creates cherished memories around the table.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 2 tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs (room temperature)
- ½ cup vegetable oil (or melted coconut oil)
- 1 ½ cups shredded carrots
- ½ cup sweetened condensed milk (full-fat)
- ½ cup chopped walnuts (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round baking pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Create a well in the dry mix; add eggs and oil. Mix gently until just combined.
- Fold in shredded carrots until evenly distributed.
- Divide the batter between prepared pans and smooth the tops. Bake for 25-30 minutes or until a toothpick comes out clean.
- For frosting, beat condensed milk with softened butter until creamy. Add vanilla extract if desired.
- Frost cooled cakes between layers and on top. Sprinkle with chopped walnuts if using.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 322
- Sugar: 21g
- Sodium: 184mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 33mg