grandma beck's carrot cake
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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.
(1)
yield
12 serving(s)
prep time
20 Min
cook time
50 Min
method
Bake
Ingredients For grandma beck's carrot cake
- DRY INGREDIENTS
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2 call purpose flour
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2 tspground cinnamon
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2 tspbaking powder
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2 tspbaking soda
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1/2 tspsalt
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1 1/2 csugar
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1 1/2 ccanola oil
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1 tsppure vanilla extract
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4 lgeggs
- ADDITIONAL INGREDIENTS
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3 cgrated carrots - don't bother to peel them first, just scrub them clean
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1 cchopped nuts (she used walnuts, i prefer pecans)
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3/4 craisins
How To Make grandma beck's carrot cake
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1Grease a 9" x 13" baking dish. Preheat oven to 375?F.
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2Whisk together in a mixing bowl all the dry ingredients; flour, cinnamon, baking powder, baking soda, and salt.
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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.
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4Bake about 45 minutes in the center of the oven at 375?F.
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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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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