Grandma Carolyn's Carrot Cake

Amy Herald

By
@Meave

My Grandma Carolyn is almost 90 and she still makes this carrot cake. It is moist and so flavorful! She baked it in a tube pan and frosted it with chocolate frosting as did my mom. I think that's because this is how my dad likes it. I like it with cream cheese frosting myself and usually bake this in a 9x13 pan and frost it with my homemade cream cheese frosting.


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Comments:

Serves:

12+

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

2 c
self rising flour
2 c
sugar
1 tsp
baking soda
1 tsp
salt
1 tsp
cinnamon
1 tsp
vanilla extract
1 c
walnuts
1 can(s)
(20 oz) crushed pineapple, undrained
1 1/4 c
vegetable oil
4
eggs
3 c
shredded carrots

Directions Step-By-Step

1
mix dry ingredients together thoroughly, in this recipe, count your sugar as a dry ingredient.
2
Add oil, extract to dry ingredients. Mix in eggs, one at a time, mixing well after each submission. Cake batter will be somewhat stiff at this point.
3
Add pineapple and carrots to cake batter.
4
Pour batter into a greased 9x13 rectangular pan or tube pan.
5
Bake at 350 degrees for 35-40 minutes or when toothpick inserted into center comes out clean.
6
Frost with your favorite frosting.

About this Recipe

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American