Grandma Beck's Carrot Cake

Penny Burdge Recipe

By Penny Burdge PennyInKC

My grandma cooked pork chops to the texture of tough leather, but she sure could bake with the best.

I love this cake and have only made a few minor adjustments by decreasing the salt, adding raisins and decreasing the sugar to compensate for the sweetness of the raisins.

I would call this cake "rustic." It has lots of texture. I'm 60 - so this recipe has been around quite awhile.


Recipe Rating:
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Prep Time:
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Ingredients

DRY INGREDIENTS
2 c
all purpose flour
2 tsp
ground cinnamon
2 tsp
baking powder
2 tsp
baking soda
1/2 tsp
salt
1 1/2 c
sugar
LIQUID INGREDIENTS
1 1/2 c
canola oil
1 tsp
pure vanilla extract
4 large
eggs
ADDITIONAL INGREDIENTS
3 c
grated carrots - don't both to peel them first
1 c
chopped nuts (she used walnuts, i prefer pecans)
3/4 c
raisins
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Directions Step-By-Step

1
Grease a 9" x 13" baking dish. Preheat oven to 375?F.
2
Whisk together in a mixing bowl all the dry ingredients; flour, sugar, cinnamon, baking powder, baking soda, and salt.
3
Beat in the eggs, vanilla extract, and oil until smooth. Fold in the carrots, nuts, and raisins.
4
Bake about 1 hour in the center of the oven at 350?F.
5
Options - you can easily turn this into a layer cake- just put the batter into 2 8" or 9" round cake pans.

I like to use cream cheese frosting on this cake.

Frosting:
8 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1# powdered sugar
1 teaspoon pure vanilla extract

Beat until smooth and creamy.

About this Recipe

Course/Dish: Cakes