Grandma Beck's Carrot Cake

Recipe Rating:	1 Rating5
Category:	Cakes
Prep Time:	20 Min
Cook Time:	1 Hr

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 lg	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

Pinched by MUFFINMAN, and 95 more.

Penny Burdge

Well Seasoned

Shawnee, KS (pop. 62,209)

PennyInKC

Member Since Jul 2012

Penny's Notes:

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.

Directions

Grease a 9" x 13" baking dish. Preheat oven to 375?F.

Whisk together in a mixing bowl all the dry ingredients; flour, sugar, cinnamon, baking powder, baking soda, and salt.

Beat in the eggs, vanilla extract, and oil until smooth. Fold in the carrots, nuts, and raisins.

Bake about 1 hour in the center of the oven at 350?F.

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.