Grandma's Carrot Cake Recipe

Grandma's Carrot Cake Recipe
Grandma's Carrot Cake Recipe photo by Taste of Home
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Grandma's Carrot Cake Recipe

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My Grandma was very special to me. She had a big country kitchen that was full of wonderful aromas anytime we visited. This was one of her prized cake recipes, which continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. Bake: 50 min. + cooling

Ingredients

  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups shredded carrots (about 6 medium)
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar

Directions

Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health Tip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving.
Originally published as Grandma's Carrot Cake in Simple & Delicious April/May 2018

Nutritional Facts

1 slice: 593 calories, 35g fat (7g saturated fat), 68mg cholesterol, 292mg sodium, 67g carbohydrate (49g sugars, 2g fiber), 6g protein.

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  • 2 cups sugar
  • 1-1/2 cups canola oil
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 cups shredded carrots (about 6 medium)
  • 1 cup chopped walnuts
  • FROSTING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter, softened
  • 3 cups confectioners' sugar
  1. Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.
  2. Beat first four ingredients until well blended. Whisk together flour, baking soda, salt and cinnamon; gradually beat into sugar mixture. Stir in carrots and walnuts.
  3. Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool in pan 10 minutes before removing to a wire rack; cool completely.
  4. For frosting, beat cream cheese and butter until smooth. Gradually beat in confectioners' sugar. Spread over cake. Yield: 16 servings.
Editor’s Note: To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
Health Tip: Skip the heavy frosting and dust this cake with confectioners’ sugar to save almost 150 calories and 10g fat per serving.
Originally published as Grandma's Carrot Cake in Simple & Delicious April/May 2018

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