grandma beck's carrot cake

(1)
Recipe by
Penny Burdge
Lenexa, KS

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
  • 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 lg
    eggs
  • ADDITIONAL INGREDIENTS
  • 3 c
    grated carrots - don't bother to peel them first, just scrub them clean
  • 1 c
    chopped nuts (she used walnuts, i prefer pecans)
  • 3/4 c
    raisins

How To Make grandma beck's carrot cake

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

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