Graham Carrot Cake

Catie B


I love carrot cake. It can come in any form, have nearly anything in it, and I love to try the unexpected. This is one of those carrot cakes.

No cream cheese frosting here. But an unexpected ingredient, graham crackers! Mostly traditional other than that, delicious as carrot cakes are, moist, and easy. This is a good one to take on picnics or potlucks, because a light dusting of powdered sugar is al it needs to top it off! A family favorite and one the neighbors always liked. When we got together, I brought the cake, and someone made ice tea, and we shared the latest 'news'. Never gossip ;)

pinch tips: How to Cream Butter & Sugar





20 Min


1 Hr 10 Min




3 c
graham cracker finely crushed crumbs, about 48 squares
3 c
all purpose flour
1 Tbsp
baking powder (yes, "one tablespoon" is correct)
2 tsp
baking soda (yes, "two teaspoons" is correct)
2 tsp
ground cinnamon
1 tsp
ground nutmeg
1 1/2 c
peanut or other oil
1 1/2 c
packed light brown sugar
2 tsp
pure vanilla extract
3 c
finely shredded carrots, about 6 large
3/4 c
chopped walnuts
powdered sugar

Directions Step-By-Step

Preheat oven to 350°. Grease and flour a 12 cup fluted tube pan.
Mix crumbs, flour, baking powder, baking soda, cinnamon and nutmeg, set aside.
Beat eggs in large bowl with electric mixer at high speed until thick, about 2 minutes. Beat in oil, brown sugar, and vanilla. Mix in crumb mixture, carrots, and walnuts.

Pour into prepared pan.
Bake at 350° for 60-70 minutes or until done (test by traditional methods). Cool in pan 10 minutes. Remove form pan; cool completely on wire rack.

Sprinkle with powdered sugar to serve.

About this Recipe

Course/Dish: Cakes, Other Snacks
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids