grandma beck's carrot cake
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- DRY INGREDIENTS
- 2 cups all purpose flour
- 2 teaspoons ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 1/2 cups canola oil
- 1 teaspoon pure vanilla extract
- 4 large eggs
- ADDITIONAL INGREDIENTS
- 3 cups grated carrots - don't bother to peel them first, just scrub them clean
- 1 cup chopped nuts (she used walnuts, i prefer pecans)
- 3/4 cup raisins
How To Make grandma beck's carrot cake
-
Step 1Grease a 9" x 13" baking dish. Preheat oven to 375?F.
-
Step 2Whisk together in a mixing bowl all the dry ingredients; flour, cinnamon, baking powder, baking soda, and salt.
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Step 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.
-
Step 4Bake about 45 minutes in the center of the oven at 375?F.
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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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