Grandma Beck's Carrot Cake

Penny Burdge

By
@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.

Rating:
★★★★★ 1 vote
Comments:
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

Step-By-Step

1Grease a 9" x 13" baking dish. Preheat oven to 375?F.
2Whisk together in a mixing bowl all the dry ingredients; flour, cinnamon, baking powder, baking soda, and salt.
3In 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.
4Bake about 45 minutes in the center of the oven at 375?F.
5Options - 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