Real Recipes From Real Home Cooks ®

grandma cookie's carrot cake

(10 ratings)
Blue Ribbon Recipe by
Cara Metzger
Warsaw, IN

This recipe came from my mom, a.k.a. Grandma Cookie. When my mom and dad were married back in 1970 my great-grandma gave them a church cookbook and this was a recipe in it. I have changed a few things by adding some ingredients and lightened it by replacing half of the oil with applesauce. You won't miss the extra oil because this is a super moist and tasty cake. It also makes fabulous cupcakes.

Blue Ribbon Recipe

Every bite of this carrot cake is pure delight! The cake is moist, tender, and kissed with the perfect amount of spice. The carrots are baked just right and add subtle texture to the cake. On top is an amazing, classic cream cheese frosting that's creamy and just tangy enough. A delicious way to end Easter dinner but so good, you'll make it for any special occasion.

— The Test Kitchen @kitchencrew
(10 ratings)
yield 8 -10
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For grandma cookie's carrot cake

  • 2 c
    all-purpose flour
  • 2 c
    granulated sugar
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 2 tsp
  • 1/2 tsp
  • 3/4 c
    vegetable oil
  • 3/4 c
  • 4 lg
  • 3 to 4 c
    carrots, shredded
  • 1 tsp
    vanilla extract
  • 1/2 c
    butter, room temperature
  • 8 oz
    cream cheese, room temperature
  • 1 pinch
  • 1 tsp
    vanilla extract
  • 1 lb
    powdered sugar
  • 1 c
    nuts chopped (optional)

How To Make grandma cookie's carrot cake

Test Kitchen Tips
If you like a thin layer of frosting, this recipe is enough. If you like more frosting or plan to pipe any, you'll need to double the recipe. For our photos, we've doubled the frosting recipe.
  • Flour, sugar, baking soda and powder, cinnamon, and salt in a bowl.
    Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl.
  • Oil, applesauce, eggs, and vanilla extract added to the bowl.
    Add the oil, applesauce, vanilla extract, and eggs. Mix until incorporated.
  • Folding in grated carrots.
    Fold in the grated carrots.
  • Two round pans greased and lined with parchment paper.
    Grease 2- 9" or 10" pans (could use one 13"x9" as well). Cut out parchment paper to cover the bottom of the pan and line the bottom with parchment then grease again. Sprinkle a little flour in the pan and shake the pan to cover it with flour.
  • Baking pans with batter in the oven.
    Divide the batter between pans. Bake for approximately 35 minutes (until a toothpick inserted in middle comes out clean) when using 2 round pans. Additional time may be necessary for using a 13x9" pan. *You have to take into consideration the TYPE of pan (glass, dark, etc) and SIZE (2-8" or 9" or 9X13") when baking anything! Also, not every oven is the same. The temperatures can be off (too high or low) or you can use convection which will also often change cooking times. Please use this as a guideline and check your cake every so often. I usually check mine around a 1/2 hour and then every 5 minutes after that.
  • Cream cheese, butter, vanilla extract, salt, and powdered sugar mixed for the frosting.
    To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using.
  • Grandma Cookie's Carrot Cake frosted.
    Wait until the cake is completely cooled and then frost.
  • 8
    **I like to use a little cinnamon or nutmeg occasionally in my frosting. Also, I like to toast coconut and use it while decorating.