Grandma Beck's Carrot Cake
|2 c||all purpose flour|
|2 tsp||ground cinnamon|
|2 tsp||baking powder|
|2 tsp||baking soda|
|1 1/2 c||sugar|
|1 1/2 c||canola oil|
|1 tsp||pure vanilla extract|
|3 c||grated carrots - don't both to peel them first|
|1 c||chopped nuts (she used walnuts, i prefer pecans)|
Try Diamond of California Nuts
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.
I like to use cream cheese frosting on this cake.
8 oz. cream cheese, softened
1/4 cup unsalted butter, softened
1# powdered sugar
1 teaspoon pure vanilla extract
Beat until smooth and creamy.