Grandma Beck's Carrot Cake

By Penny Burdge
@PennyInKC

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.

Rating:

★★★★★ 1 vote

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

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 large: eggs
3 c: grated carrots - don't both 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

Step-by-Step

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