Grandma’s Carrot Cake
My grandma was very special to me. She had a big country kitchen that was full of wonderful aromas any time we visited. This was one of her prized cake recipes, and it continues to be a favorite from generation to generation. —Denise Strasz, Detroit, Michigan
Reviews
Thus recipe is the exact recipe from my Grandmother I have been making for years... with these exceptions: I use black walnuts instead of regular and I use a buttermilk glaze instead of frosting. It’s phenomenal with these changes!
Smokey I haven't try this cake yet and wanted to ask if this cake can be wrapped in cheesecloth soaked,not heavy in branded ( like I have always done with my old recipes) . I would moisten the cake maybe once a week before Christmas having made them in November. They kept fine and soooo good. Could I do that to this recipe?
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This looks so much like a recipe my Dad got from someone at work years ago, except our recipe didn't include cinnamon or a frosting. Dad was a wonderful cook, and make this cake many, many times. It's so good!!