Acorn Carrot Cake is a delightful twist on traditional carrot cake, combining the earthiness of acorns with sweet carrots. The recipe is perfect for those looking to add a unique flavor to their dessert table while keeping things simple and delicious.
For those watching their dietary restrictions, consider substituting the low-fat yogurt with a dairy-free alternative, such as almond or coconut yogurt. You could also swap the vegetable oil for applesauce if you’re aiming for a lighter cake. When it comes to the acorns, make sure they are properly processed to remove any bitterness. Ground almonds or walnuts can stand in for pecans if allergies are a concern.
Cakes
Acorn Carrot Cake Recipe
Ingredients
- 2/3 cup flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup low-fat yogurt
- 1/4 cup vegetable oil
- 3 large eggs
- 2 cups carrots, grated
- 2/3 cup acorn, ground
- 1/2 cup pecans, ground
Instructions
- Preheat the oven to 350°F.
- Grease and flour a 13×9 inch pan to ensure easy removal later.
- In a large bowl, mix together 2/3 cup flour, 2/3 cup sugar, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/2 teaspoon salt until well combined.
- Stir in 1/2 cup low-fat yogurt, 1/4 cup vegetable oil, and 3 large eggs, mixing until the batter is smooth and creamy.
- Add 2 cups grated carrots, 2/3 cup ground acorn, and 1/2 cup ground pecans, folding them into the batter gently until evenly distributed.
- Spread the mixture evenly in the prepared pan.
- Bake in the preheated oven for about 30 minutes, or until a knife inserted into the center comes out clean.
- Let the cake cool slightly on a rack before carefully removing it from the pan to finish cooling completely.
Part of our Homemade Cake Recipes collection — Part 1 of 6:
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