Cara Roe Recipe

Grandma Cookie's Carrot Cake

By Cara Roe lovemyterrier

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Cara's Story

This recipe came from my mom, a.k.a. Grandma Cookie. When my mom and dad were married back in 1970 my great grandma gave them a church cookbook and this was a recipe in it. I have changed a few things by adding some ingredients and lightened it by replacing half of the oil with applesauce. You won't miss the extra oil because this is a super moist and tasty cake. It also makes fabulous cupcakes.

Blue Ribbon Recipe

Notes from the Test Kitchen:
Every bite of this cake is a delight! We couldn't stop talking about the icing...


2 c
2 c
2 tsp
baking soda
2 tsp
baking powder
2 tsp
1/2 tsp
3/4 c
3/4 c
3 to 4 c
carrots, shredded
1 tsp
vanilla extract
1/2 c
butter, room temperature
8 oz
cream cheese, room temperature
1 pinch
1 tsp
vanilla extract
1 lb
powdered sugar
1 c
nuts chopped (optional)

Directions Step-By-Step

Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
Add the oil, applesauce, and eggs. Mix until incorporated. Fold in the grated carrots.
Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake pan to cover with flour. Divide the batter between pans.
Bake for approximately 35 minutes(until toothpick inserted in middle comes out clean) when using 2 round pans, additional time may be necessary for using 13x9" pan

**you have to take into consideration TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same...the temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around 1/2 hour and then every 5 minutes after that.
To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using.
Wait until the cake is completely cooled and then frost.
**I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Hashtag: #Carrot



Joysan Tucker Jennnay
Oct 8, 2014
I tried this recipe and say it's Family Tested & Approved!
J Bryant scgyrl87
Sep 21, 2014
Thanks for the recipe and I can't wait to try it.
Cara Roe lovemyterrier
Aug 5, 2014
Sure Bobbie!! The cheesecake/carrot cake is a good combo :)
Bobbie Weiner Mykidsusemeformycookies
Aug 2, 2014
Just combined this recipe with one for a great cheese cake in a mini tin and it is crazy good! I love this recipe...Thank you from the bottom of my cake pan!
Debbi Haft chocomom1506
May 28, 2014
Made this for memorial day weekend and it came out great. only thing is tried to frost it pretty ith the swirls, etc, but didnt really look so pretty. froisting came out of the top of the bag lol and I was covered in it. also my husband said I should add more frosting than the recipe calls for especially to the middle.