Grandma Beck's Carrot Cake

Penny Burdge


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 vote

20 Min
50 Min


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2 c
all purpose flour
2 tsp
ground cinnamon
2 tsp
baking powder
2 tsp
baking soda
1/2 tsp
1 1/2 c
1 1/2 c
canola oil
1 tsp
pure vanilla extract
4 large


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

How to Make Grandma Beck's Carrot Cake


  • 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.

    8 oz. cream cheese, softened
    1/4 cup unsalted butter, softened
    1# powdered sugar
    1 teaspoon pure vanilla extract

    Beat until smooth and creamy.

Printable Recipe Card

About Grandma Beck's Carrot Cake

Course/Dish: Cakes
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Heirloom

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