Grandma Beck's Carrot Cake Recipe
1

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 in my 60s - so this recipe has been around quite awhile.

pinch tips: How to Grate Cheese for Easy Clean Up


Rating:
Serves:
12
Prep:
20 Min
Cook:
50 Min
Method:
Bake

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
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, just scrub them clean
1 c
chopped nuts (she used walnuts, i prefer pecans)
3/4 c
raisins

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, cinnamon, baking powder, baking soda, and salt.
3
In a large mixing bowl, beat together the eggs, vanilla extract, sugar and oil until smooth. Beat in the dry ingredients until well mixed. Fold in the carrots, nuts, and raisins.
4
Bake about 45 minutes in the center of the oven at 375?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
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom