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
Scale
- 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