grandma cookie's carrot cake
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.
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 2 teaspoons baking soda
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- 1/2 teaspoon salt
- 3/4 cup vegetable oil
- 3/4 cup applesauce
- 4 large eggs
- 3 to 4 cups carrots, shredded
- 1 teaspoon vanilla extract
- FROSTING
- 1/2 cup butter, room temperature
- 8 ounces cream cheese, room temperature
- 1 pinch salt
- 1 teaspoon vanilla extract
- 1 pound powdered sugar
- 1 cup nuts chopped (optional)
How To Make grandma cookie's carrot cake
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Step 1Preheat oven to 350. Sift the flour, sugar, baking soda and powder, cinnamon, and salt into a mixing bowl. -
Step 2Add the oil, applesauce, vanilla extract, and eggs. Mix until incorporated.
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Step 3Fold in the grated carrots.
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Step 4Grease 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.
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Step 5Divide 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.
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Step 6To make the frosting, blend cream cheese with butter until smooth. Blend in vanilla, salt, and powdered sugar. Fold in nuts if using.
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Step 7Wait until the cake is completely cooled and then frost.
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Step 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.
- 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!
